Spinach Artichoke Squares With Chicken Food

SPINACH & ARTICHOKE CHICKEN

Steps:

• Preheat broiler to high.
• Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine.
• Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until browned, 2 to 3 minutes. Flip and cook for 1 minute more.
• Top the chicken with the spinach mixture. Place the pan under the broiler and broil until an instant-read thermometer inserted in the thickest part of a cutlet registers 165°F and the topping is bubbly, 2 to 3 minutes.

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
• Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.

SPINACH ARTICHOKE SQUARES RECIPE - (4/5)

Steps:

• In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 ounces fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 ounces cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 tablespoons of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 tablespoon grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.

SPINACH ARTICHOKE CHICKEN

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.

ARTICHOKE SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Drain the oil from one of the jars of artichoke hearts directly into a skillet.
• Don't turn on the skillet just yet.
• Drain the other jar of artichokes hearts, this time discarding the oil.
• Chop all of the artichoke hearts and set aside.
• Now turn on your heat (to medium-high) under the skillet with the artichoke oil in it.
• Add the minced garlic and the onions and saute until golden, about 5-10 minutes.
• Remove from the skillet and put into a large mixing bowl,along with the chopped artichoke hearts.
• Beat eggs together until they are frothy and then stir in breadcrumbs and the seasonings.
• Combine with the artichoke mixture and the cheese.
• Pour into a greased rectangular casserole dish and bake for 30 minutes.
• Cut into 1" sized squares and serve warm or at room temperature.

CHEESY ARTICHOKE SQUARES

Steps:

• Preheat oven to 350°.
• Drain juice from one jar of artichokes into frying pan.
• Sauté onion and garlic in the artichoke juice, simmer and cool.
• Chop artichokes and mix with the cooled onions and garlic.
• Combine artichoke mixture, breadcrumbs, cheese, eggs, salt, pepper, parsley, oregano, basil, thyme, rosemary and Tabasco sauce together until well blended.
• Pour the artichoke mixture into a greased 8x8-inch or 9x9-inch pan.
• Bake in a 350° oven for 40 minutes.
• Let cool 5 minutes; cut and enjoy.

BAKED SPINACH ARTICHOKE CHICKEN RING

Steps:

• Preheat oven to 350ｺF.
• In the meanwhile, cook your cubed chicken breast in a frying pan coated with cooking spray over med-high heat for about 6 minutes until juices run clear.
• Combine all ingredients except crescent rolls in medium bowl.
• Unroll crescent rolls and arrange triangles in a circle on a 15" round baking stone (or round pizza pan) with the bases overlapping in center and points toward the outside.
• Scoop filling mixture onto widest portion of each triangle (I use a cookie scoop to put rounded scoops all the way around). Pull the point of each triangle over filling and tuck under base at center. (Filling will not be completely covered and it will look like a wreath when you are finished.).
• Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

SPINACH ARTICHOKE SQUARES WITH CHICKEN

Steps:

• Heat oven to 375 degrees. Spread crescent dinner rolls on the bottom of a 12x15 sheet pan. Bake 10-12 minutes until lightly golden.
• Meanwhile, in medium bowl, combine all remaining ingredients except mozzarella cheese; mix well. Spread mixture evenly over partially baked crust.
• Top with Mozzarella Cheese.
• Bake at 375°F for an additional 10-12 minutes or until topping is thoroughly heated. Serve Warm.