Wednesday, June 7, 2017

Artichoke Chicken

I bought a jar of Artichokes, not sure why because we don't really use them, but I do like them.  I had seen this on Pinterest awhile ago and finally decided to make it.  I paired it with Orzo and steamed broccoli on the side.  It was quite delicious.


1 cup grated Parmesan cheese
1 cup light mayonnaise
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder
ground pepper to taste
 4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained and chopped a little smaller
1 (8 ounce) package crimini mushrooms, sliced
French's Onions - optional, my addition


Preheat oven to 350 degrees F

Mix Parmesan cheese, mayonnaise, onion powder, pepper and garlic powder together in a bowl
Arrange chicken breasts in a 9x13-inch baking dish;

Top with artichoke hearts and crimini mushrooms.

Spread cheese mixture over the artichoke and mushroom layer.

Bake in the preheated oven for 15 minutes, sprinkle the French's Onions over the top and continue to cook until the chicken no longer pink in the center and the juices run clear, about 30 minutes.

An instant-read thermometer inserted into the center should read at least 165

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