Pecan Crusted Artichoke Spread Food

PECAN-CRUSTED ARTICHOKE SPREAD

Steps:

• 1. Preheat oven to 350-degrees.
• 2. In a medium saucepan, melt butter over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add spinach; cook 3-5 minutes or until onion is tender and the spinach is cooked, stirring frequently. Remove from heat.
• 3. Stir in chopped artichoke, cream cheese, mayonnaise, Swiss cheese, Parmesan cheese and hot pepper sauce.
• 4. Transfer to an ungreased 1 1/2 quart casserole. Bake for 40 minutes. Top with pecans; bake and addtional 10 minutes. Makes 4 cups.

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

Steps:

• Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
• Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• Whisk together the 2 eggs with the milk in another shallow bowl.
• Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
• Pound chicken breasts to approximately 1/4 inch thickness.
• Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
• Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
• Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

PECAN - CRUSTED SPINACH ARTICHOKE DIP

Steps:

• Preheat oven to 400°F.
• Combine cream cheese and mayonnaise in large bowl; add creamed spinach, artichokes, Parmesan cheese, onion and pepper.
• Place in 2-quart baking dish.
• Combine stuffing and pecans in small bowl; sprinkle over dip.
• Bake for 20 to 25 minutes or until hot and lightly browned on top.