You know that yummy artichoke dip you usually only get at a party or potluck? Somebody, somewhere, said "Let's put that on top of chicken!".
ARTICHOKE CHICKEN
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup grated Parmesan cheese
1/3 cup mayonnaise
1 pinch garlic pepper
2 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
Italian seasoned dry bread crumbs
In small bowl, mix together artichoke hearts, Parmesan cheese, mayonnaise and garlic pepper. Place chicken in a baking dish, and cover each piece evenly with artichoke mixture. Sprinkle a thin layer of bread crumbs on top.
Bake at 375 degrees, uncovered, for 30 minutes or until chicken is done.
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/3 cup grated Parmesan cheese
1/3 cup mayonnaise
1 pinch garlic pepper
2 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
Italian seasoned dry bread crumbs
In small bowl, mix together artichoke hearts, Parmesan cheese, mayonnaise and garlic pepper. Place chicken in a baking dish, and cover each piece evenly with artichoke mixture. Sprinkle a thin layer of bread crumbs on top.
Bake at 375 degrees, uncovered, for 30 minutes or until chicken is done.
Notes:
- I'm sure it would be fine to use garlic powder if you don't have garlic pepper, but I wouldn't recommend garlic salt, the artichoke hearts are already quite salty.
- I almost always pound the chicken breasts between pieces of plastic wrap, they cook more evenly that way.
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