ARTICHOKE CHICKEN PIZZA
Give this pizza a try, and you'll see how easily convenience foods can transform your kitchen into an aromatic pizzeria. Marinated artichoke hearts help gives that rich entree a flavorful twist, breaking up ordinary weeknight fare. And if time's tight, save a few minutes by using a package of cooked and cubed chicken.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll out pastry into a 15x10x1-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Prick pastry thoroughly with a fork. Bake at 400° for 11-13 minutes or until lightly browned., Meanwhile, in a large skillet, saute chicken and onion in oil until chicken juices run clear. Stir in the tomatoes, artichokes, olives and oregano. Remove from the heat., Spread Alfredo sauce over crust. With a slotted spoon, spoon chicken mixture over sauce; sprinkle with the cheese. Bake for 5 minutes or until cheese is melted.
Nutrition Facts :
CHICKEN ARTICHOKE PIZZAS
You'll need a knife and fork to delve into the ooey-gooey goodness of this pleasing pizza. Pepper Jack cheese and green chilies give it a little kick.- Paula Gylland, Brookfield, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 pizzas (12 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine the artichokes, 1 cup cheese, chicken, chilies, mayonnaise, sour cream and salad dressing mix. Place crusts on pizza pans; spread with artichoke mixture. Sprinkle with remaining cheese., Bake at 450° for 10-14 minutes or until bubbly.
Nutrition Facts : Calories 170 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 408mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CHICKEN AND ARTICHOKE PIZZA
Make and share this Chicken and Artichoke Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 43m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease lightly a 12-inch pizza pan.
- Roll dough out onto pan, starting at the center, press the dough (with your hands) out to the edge of the pan.
- Bake at 400 degrees for 6-8 minutes or until the crust begins to dry.
- In a bowl, add the salad dressing and Parmesan cheese; stir to combine.
- Take the partially baked pizza crust out of the oven.
- Spread the dressing mixture over the crust (We liked more dressing than the original recipe called for so I doubled the amounts. You don't have to use it all if it is too much for your liking.) Top with the chicken and artichokes.
- Sprinkle with fontina and top with the tomatoes.
- Season with salt and pepper if desired.
- Place back in the oven and bake 15-20 minutes or until the cheese is melted and crust it golden brown.
- Cut into wedges to serve.
CHEESY CHICKEN AND ARTICHOKE PIZZA
Make and share this Cheesy Chicken and Artichoke Pizza recipe from Food.com.
Provided by Charmie777
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450º.
- On cookie sheet, place pizza crust.
- In medium bowl, mix mayonnaise, parmesan, artichokes, and garlic, if using.
- Spread artichoke mixture over crust, leaving a 1 inch border.
- Top with 1 cup of the cheese, the chicken and onions.
- Top with remaining 1/2 cup cheese.
- Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
SKILLET CHICKEN AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
- Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
- Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.
CHICKEN AND ARTICHOKES
Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
- Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
- Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 13.4 g, Cholesterol 182.6 mg, Fat 12.8 g, Fiber 3.4 g, Protein 67 g, SaturatedFat 6.8 g, Sodium 1239 mg, Sugar 0.5 g
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