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| Chicken with Artichokes and Mushrooms |
Hits: 2 |
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| Date Added: |
September 20, 2009 |
Season: |
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| Category: |
Chicken |
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| Serves: |
0 |
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Ingredients:
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4 boneless skinless chicken breast -- or 2 for us!
1 - 15 oz can artichoke hearts -- drained and chopped
3/4 cup grated parmesan cheese
3/4 cup mayonnaise -- see notes, used sour cream & mayo
1 pinch garlic pepper -- see notes
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Directions:
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- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
- Stacy's Notes: Saw this at AllRecipes, and read through a couple pages of the nearly 1,000 comments that users had left. Overall, it had good ratings, and we agree. Made this Sept 09, with a lot of changes. I used 2 breasts for us, which I seasoned with salt, pepper and garlic powder and then pan seared quickly before putting in sprayed pyrex glass baking dish. I only had a 7.5 oz jar of marinated artichoke hearts (which I drained well, patted dry and chopped fine). So, I added a 4.5 oz jar of whole mushrooms (that I also drained, patted dry and sliced). Instead of all mayo, I used 1/2 cup of lite sour cream and 1/4 cup of light mayo (made full amount of sauce for 2 breasts, so if I was doing four breasts, I would definitely double the sauce ingredients). I added garlic powder, black pepper, sprinkle red pepper, minced garlic and the shredded parmesan to the mayo/sour cream mixture. Since I had pan seared my breasts first, I cut down the cooking time - I cooked these in my toaster oven on 375ยบ convection setting for about 20 minutes. Really good. We had with wheat pasta and a veggie on the side.
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Added On: September 20, 2009 |
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