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.
CHICKEN BREAST WITH ARTICHOKES AND BACON
Flavorful boneless chicken breasts with artichokes and bacon simmered in a white wine reduction with a splash of cream. Serve this with orzo and a nice Greek salad.
Provided by COOKINGQUEEN75
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
- Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
- Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
- Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.
Nutrition Facts : Calories 494 calories, Carbohydrate 10.7 g, Cholesterol 97.2 mg, Fat 29.9 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 442.5 mg, Sugar 3.6 g
ARTICHOKE AND CHICKEN BAKE
This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.
Provided by yooper
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Spray an 11x7 inch baking dish with Pam.
- Salt and pepper the chicken breast halves and place in the dish.
- In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
- Spread artichoke mixture over chicken breasts.
- Bake, uncovered, 30-35 minutes or until chicken juices run clear.
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
BACON AND ARTICHOKE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Heat a large skillet over medium high heat and add the EVOO, 3 turns of the pan. Add the guanciale or bacon and cook until crisp. Add the onion, garlic and a little pepper and stir for 4 to 5 minutes. Add the wine and stir. Add the stock and artichokes and heat through. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, bring water to boil for the pasta. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add the pasta to the artichoke mixture. Sprinkle with the parsley and half the cheese and cook, tossing to combine and adding some of the starchy pasta water if necessary to loosen the sauce, 1 to 2 minutes. Serve with more cheese on top.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
CHICKEN, BACON, AND ARTICHOKE PASTA WITH CREAMY GARLIC SAUCE
Chicken, Bacon, and Artichoke Pasta with Creamy Garlic Sauce is the pasta version of one of my favorite pizzas. Garlicky and delicious!
Provided by Iowa Girl Eats
Categories entree, pasta
Yield serves 6
Number Of Ingredients 17
Steps:
- Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
- Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until no longer pink. Add artichoke hearts and sun-dried tomatoes then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
- Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder.
- Combine pasta, chicken and artichoke mixture, sauce, and bacon then scoop and serve.
BACON WRAPPED SPINACH ARTICHOKE STUFFED CHICKEN
Juicy chicken breasts are stuffed with a cheesy spinach artichoke filling, then wrapped in thick cut bacon and baked to perfection. This is a dinner no one can resist!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line a large rimmed cookie sheet with aluminum foil and top with a wire baking rack. Set aside.
- Slice chicken breasts thinly in half to create two thin breasts. You will have 8 total after slicing. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
- In a medium sized bowl, mix together the cream cheese, spinach, artichoke hearts, garlic, mozzarella, and parmesan. Spread a generous amount of filling on top of each chicken breast, then roll up carefully. Wrap with two slices of bacon and secure with toothpicks. Place each bundle on top of the rack on your prepared cookie sheet.
- Bake in preheated oven for 30-40 minutes or until chicken is fully cooked. Switch oven to broil and cook for 2-3 more minutes until bacon is crispy. Enjoy!
Nutrition Facts : Calories 490 kcal, Carbohydrate 6 g, Protein 35 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 138 mg, Sodium 808 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH ARTICHOKES AND SHRIMP
Besides adding color to the dish, the shrimp complement the flavor of the chicken. The recipe has recently become one of our family favorites.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the flour, salt if desired and pepper; add chicken and shake to coat., In a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the shrimp, artichokes, tomato and garlic to the skillet; cook for 4 minutes. Add the broth, basil, parsley and butter; heat through. Pour over chicken and sprinkle with cheese.
Nutrition Facts : Calories 433 calories, Fat 16g fat (6g saturated fat), Cholesterol 146mg cholesterol, Sodium 878mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
- Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
BACON WRAPPED CHICKEN BREASTS
Chicken breasts wrapped in bacon and coated in a savory-sweet, smoky brown sugar spice rub.
Provided by Kelly Anthony
Categories Dinner Main Course
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F and have ready a rimmed baking sheet lined with nonstick aluminum foil. Combine the sugar and all of the spices in a small bowl and set it aside.
- Pat the chicken dry with paper towels. Then, on a work surface, drizzle them evenly with oil and rub all over until evenly coated. Season each chicken breast with 1 tablespoon of the brown sugar-spice mixture (totaling 4 tablespoons of seasoning) and rub/pat all over once more to adhere.
- Start at the tapered end of the chicken breast and begin tightly wrapping it with a slice of bacon, everso slightly overlapping as you loop it around, and adding a second slice of bacon as necessary.
- Transfer the chicken to the prepared pan and distribute the remaining brown sugar-spice across the top of them, and pat the adhere.
- Bake for 25-30 minutes, or until the chicken is fully cooked through. Allow to rest 5-10 minutes, serve, and enjoy!
Nutrition Facts : Calories 349 kcal, Carbohydrate 15 g, Protein 48 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 1432 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
ARTICHOKE-STUFFED CHICKEN BREASTS
This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.
Provided by VickyJ
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Line sheet pan with aluminum foil and treat with nonstick cooking spray.
- Slice chicken breast in half carefully and open up to a larger piece (butterfly).
- Salt and pepper both sides.
- Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
- Place 1 Tbsp of filling on each opened breast and fold over gently.
- Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
- Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
- Put back in the oven for 5 min, or until cheese just starts to melt.
CREAMY ARTICHOKE CHICKEN BAKE
This creamy chicken dinner is quick and easy to make and filled with comforting flavors. With tender chicken, two kinds of cheese, and tangy artichoke hearts, this recipe is a keeper!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400˚F
- Season the chicken breast with salt and pepper and lay in a large casserole dish.
- Mix together softened cream cheese, mayonnaise, and garlic powder. Stir in the quartered artichoke hearts, diced green chiles, and half (1/4 cup) parmesan cheese. Mix until combined.
- Spread the artichoke mixture over the chicken and top with remaining parmesan cheese.
- Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp.)
Nutrition Facts : Calories 627 kcal, Carbohydrate 11 g, Protein 58 g, Fat 38 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 211 mg, Sodium 1198 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 20 g, ServingSize 1 serving
PAPA MURPHY'S CHICKEN, ARTICHOKE AND BACON PIZZA RECIPE
Make our Papa Murphy's Chicken, Artichoke and Bacon Pizza Recipe at home. With our Secret Restaurant Recipe your Chicken, Artichoke and Bacon Pizza will taste just like Papa Murphy's.
Provided by Mark
Categories Appetizer Kid Favorite Lunch Main Course Party Recipe
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Prepare crust and Alfredo sauce, if using homemade.
- Place crust on a sprayed pizza pan.
- Spoon Alfredo sauce onto crust. Spread sauce to cover the crust evenly.
- Place chicken, bacon, artichoke hearts and spinach evenly over the pizza crust.
- Sprinkle Parmesan over the top.
- Place pizza in oven and bake for 20 to 25 minutes. Watch carefully to be sure cheese is not browning too much. You want it to be just turning brown, melting and the spinach cooked.
- When done, remove from oven and let stand for 3 - 5 minutes.
- Cut into pieces and serve hot.
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- Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.
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