Teachermans Chicken Artichoke Egg Spread Food

CHICKEN-ARTICHOKE PASTA WITH HERBS

Steps:

• In small bowl, mix parsley, chives and tarragon; set aside. Cook and drain noodles as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring frequently, until no longer pink in center. Remove chicken; cover to keep warm.
• Add artichokes to skillet; cook 1 minute. Add garlic; cook 30 seconds. Stir in wine. Heat to boiling; boil 30 seconds or until liquid begins to reduce. Add whipping cream; boil until slightly thickened, about 5 minutes. Remove from heat.
• Reserve 1 tablespoon of the herb mixture. Stir chicken, salt, 1 cup of the cheese and the remaining herb mixture into sauce. Serve with noodles; top with reserved herbs and remaining 1/4 cup cheese.

ARTICHOKE AND EGG SPREAD

Steps:

• Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

ARTICHOKE--CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook chicken (any way you choose),cool and shred.
• Saute mushrooms and green onions in butter.
• Sprinkle with garlic salt.
• In a bowl, combine chicken, artichokes, and mushrooms/onions.
• In another bowl, combine wine, salt, pepper, mayonnaise, sour cream, and parmesan Cheese.
• Fold into the chicken mixture and sprinkle with Parmesan cheese.
• Place mixture into a 2 quart casserole.
• Bake for 30 minutes.

ARTICHOKE CHICKEN

Steps:

• In bowl, combine artichoke hearts, cheese, mayo & garlic powder.
• Place chicken in greased 11x7x2 inch baking dish.
• Spread with artichoke mix.
• Bake uncovered at 375 degrees for 30-35 minutes.

ARTICHOKE CHICKEN

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.

TEACHERMAN'S CHICKEN, ARTICHOKE, EGG SPREAD

Steps:

• 1. Boil eggs (add 1/4 t of baking soda to help peel easier). Immediately cool and peel.
• 2. Combine artichoke hearts, mayo, sour cream, eggs, curry powder, salt, and pepper in a bowl until well mixed. That's all folks!
• 3. Add a dash of cayenne for a kick, if desired. Tastes even better after being refrigerated for a couple of hours.

CHICKEN, ARTICHOKE HEART, AND PARMESAN SANDWICHES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick. Dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken breasts until golden brown, about 7 minutes on each side. Reduce heat if they brown too quickly; they need to be cooked through. Remove from heat and place on plate lined with paper towels. Wipe crumbs from skillet.
• Heat remaining 1 tablespoon of oil in the skillet over medium heat. Add onions and stir until softened, about 5 minutes. Add the garlic, stir for 1 minute. Pour in the tomato sauce. Season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally.
• Arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up. Spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder. Place a cooked chicken breast onto each bottom half. Spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato. Sprinkle with the grated Parmesan cheese.
• Bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt. Then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn. Remove both sheets from the oven. Place a top on each bottom to form 6 sandwiches.

CHICKEN - ARTICHOKE SANDWICHES

Steps:

• Preheat oven to 450°F.
• Lightly spread pesto on one side of each bread slice.
• Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
• Place sandwiches on a large foil lined cookie sheet.
• Cover loosely with foil.
• Bake about 8 minutes or till nearly heated through.
• Uncover sandwiches and sprinkle with cheese.
• Bake 4 to 5 minutes more or till cheese melts.

ARTICHOKE AND EGG SPREAD

Steps:

• Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

ARTICHOKES WITH EGGS

Steps:

• Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
• Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
• Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
• Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.

ARTICHOKE AND EGG SPREAD

Steps:

• Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.