CHICKEN WITH BASIL ARTICHOKE SAUCE
Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice. -Andrea Metzler, Moscow, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.
Nutrition Facts : Calories 282 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 692mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS
This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.
Provided by Kay Chun
Categories dinner, easy, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
- In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
- Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
- Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.
BASIL ARTICHOKE CHICKEN BAKE RECIPE - (4.6/5)
Provided by á-25138
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Lightly spray a 9x13 glass pan with nonstick spray. Generously salt and pepper both sides of the chicken breasts, then place them in a single layer in the pan. 2. In a medium bowl, gently mix together the drained tomatoes and drained artichoke hearts with the garlic, parmesan cheese and flour/cornstarch if using. Spread this mixture over the top of the chicken and bake, uncovered for 45 minutes. Sprinkle on the mozzarella cheese and place under the broiler until browned, about 3 minutes. Remove from the oven and sprinkle the fresh basil over the top. You can serve this alone or with some pasta because it does make some pan juices.
BASIL ARTICHOKE CHICKEN
Make and share this Basil Artichoke Chicken recipe from Food.com.
Provided by Hopkins82
Categories Chicken
Time 4h15m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- Season chicken with salt, pepper, paprika, and cayenne.
- In large non stick skillet, brown chicken in 1-2 tbsp olive oil over med-high heat until golden on both sides. Time will vary between breasts and thighs; may need to do in 2 batches.
- Remove golden chicken pieces and place in crock pot.
- Add vinegar, garlic, and leeks to skillet and cook 1 minute.
- Stir in artichoke and wine. Cook 1 minute. Pour all ingredients in skillet over chicken in your crock pot.
- Cover and cook 4-5 hours on low.
- Stir in parsley, basil, and tomatoes and continue cooking an additional hour.
- Serve hot.
Nutrition Facts : Calories 268.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 606, Carbohydrate 12.6, Fiber 3.6, Sugar 3.1, Protein 29.8
ARTICHOKE CHICKEN BAKE
A friend agreed to repair some plumbing in exchange for a home-cooked dinner, but he showed up before I could shop for groceries. A can of artichokes in the pantry inspired me to combine a favorite hot dip recipe with a casserole. The resulting chicken artichoke bake was so delicious, he said he'd rush over anytime. -Lisa Robisch, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7-in. baking dish. Spread with artichoke mixture. , Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear.
Nutrition Facts : Calories 436 calories, Fat 38g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 766mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.
ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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