SKILLET CHICKEN PARMESAN WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
- Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.
- Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan.
- Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil.
CHICKEN WITH ARTICHOKES AND GOAT CHEESE
This is a dish similar to one I had at restaurant in France on vacation.
Provided by SugarDuJour
Categories World Cuisine Recipes European French
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
- Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 17.5 g, Cholesterol 88.9 mg, Fat 16.7 g, Fiber 2.6 g, Protein 32.4 g, SaturatedFat 6.2 g, Sodium 1312.9 mg, Sugar 3.3 g
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.
ARTICHOKE, GOAT CHEESE AND CHICKEN PIZZA
Steps:
- Set oven to broil. Lightly coat a large broiler pan with cooking spray. Sprinkle chicken with dried oregano; season with salt and pepper; place chicken in pan. Broil 2 minutes per side. Remove pan from oven; set oven to 450°F. Mix goat cheese and ricotta in a bowl; spread evenly over pizza crust, leaving a 1-inch border. Top with chicken, artichokes, and tomatoes; sprinkle with Parmesan. Bake until Parmesan turns golden, about 8 minutes. Sprinkle with fresh oregano and serve.
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
CHICKEN BREASTS STUFFED WITH ARTICHOKES LEMON AND GOATS CHEESE
It's hard to believe that this delicious chicken with it's rich filling is indeed low in fat and calories! Only 234 calories!
Provided by MarieRynr
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 190*C/375*F .
- Combine the first six ingredients, mixing well. Set aside.
- Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to ¼ inch thickness using the side of a rolling pin, being careful not to tear the meat.
- Top each breast half with 2 TBS of the cheese mixture; roll up jelly roll fashion.
- Tuck in the sides and secure each with a wooden pick.
- Heat a large non-stick skillet coated with cooking spray over medium high heat.
- Add the chicken to the pan, and cook for 3 minutes one each side or until browned.
- Wrap handle of the pan with foil and bake for 15 minutes, or until chicken is done.
Nutrition Facts : Calories 235.4, Fat 4.8, SaturatedFat 1.1, Cholesterol 108.9, Sodium 450.9, Carbohydrate 8.6, Fiber 4.1, Sugar 0.7, Protein 38
CHICKEN WITH HERBED GOAT CHEESE
Steps:
- Preheat the oven to 375 degrees.
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.
CHEESY CHICKEN ARTICHOKE BAKE
Make and share this Cheesy Chicken Artichoke Bake recipe from Food.com.
Provided by misskris3780
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Open and drain artichoke hearts, and roughly chop them if they are not quartered.
- Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl.
- Add salt and pepper to taste. I also added crushed red pepper.
- Mix well
- Place chicken breasts in shallow baking or casserole dish.
- Spread artichoke mixture over the top of chicken.
- Sprinkle with parmesean cheese
- Bake for 30 minutes.
- I serve with wild rice mushroom mixture cooked in chicken stock.
Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 3.2, Cholesterol 83.7, Sodium 554, Carbohydrate 14.1, Fiber 5.8, Sugar 1.2, Protein 35.6
CHICKEN BREASTS STUFFED WITH ARTICHOKES, LEMON, AND GOAT CHEESE
Make and share this Chicken Breasts Stuffed With Artichokes, Lemon, and Goat Cheese recipe from Food.com.
Provided by Barbell Bunny
Categories Chicken Breast
Time 40m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Combine the breadcrumbs, zest, salt, pepper, artichokes, and goat cheese in a small bowl.
- Butterfly each chicken breast. After doing so, sandwich the chicken breasts between two pieces of plastic wrap and pound with a meat mallet or rolling pin.
- Stuff each breast with the cheese mixture.
- Place chicken in a baking dish, and bake for 30 minutes, or until done.
Nutrition Facts : Calories 289.1, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 458.4, Carbohydrate 8.2, Fiber 2.7, Sugar 0.7, Protein 32.4
ARTICHOKES WITH GOAT CHEESE
Categories Vegetable Appetizer Bake Vegetarian Goat Cheese Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
- Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.
GOAT CHEESE AND ARTICHOKE STUFFED CHICKEN BREASTS
From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Sauv Blanc or Chardonnay
Provided by GoldsmithLissa
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Stuffing: Heat olive oil in nonstick saute over medium heat. Add thyme and red pepper, cook for 1 minute Add artichoke hearts and garlic. Cook for 2-3 mins, stirring occasionally. Remove from heat and stir in goat cheese, olives, sundried tomatoes, and basil. Season to taste with salt and pepper. Allow to cool.
- Chicken: Rinse the chicken breasts and pat them dry with paper towels. Place each breast between two sheets of plastic wrap and pound to flatten evenly to 1/4-in thickness.
- Spread each breast with quarter of stuffing. Fold breasts in half over the stuffing and use toothpicks to securely close sides.
- Heat olive oil in large nonstick skillet over medium heat. Add the chicken, season to taste with salt and pepper, and saute for 6 minutes on each side or until done. Remove from pan and cover to keep warm.
- Add the thyme, broth, and lemon zest to the pan. Bring to boil. Combine the lemon juice and cornstarch. Add it to the broth mixture, stirring with a whisk. Cook until thick, about 1 minute.
- Return the chicken to the pan, cover and cook for 2 minutes or until thoroughly heated.
- Serve garnished with fresh parsley, if desired.
Nutrition Facts : Calories 334.2, Fat 16.2, SaturatedFat 7.2, Cholesterol 90.8, Sodium 409.5, Carbohydrate 11.7, Fiber 3.6, Sugar 1.2, Protein 37.6
CHICKEN & GOAT CHEESE SKILLET
My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! -Ericka Barber, Eureka, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
Nutrition Facts : Calories 251 calories, Fat 11g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 447mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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