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.
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.
EASY ARTICHOKE CHICKEN
Make and share this Easy Artichoke Chicken recipe from Food.com.
Provided by ellie3763
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large, heavy pot over medium-high. Once it's hot, heat the olive oil, then add the chicken. Sear on each side until golden, about 3 minutes per side.
- Add the tomatoes, onions, artichoke hearts and red pepper flakes and give everything a big stir. Reduce the heat to medium-low. Simmer for 20 - 30 minutes, or until the onions are transparent and the chicken is cooked through.
- Shred the chicken with two forks, or skip this step. Serve and top each portion with a few capers.
CHICKEN ARTICHOKE BAKE
The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.-Todd Richards, West Allis, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper., Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender.
Nutrition Facts : Calories 659 calories, Fat 39g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1666mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
ARTICHOKE CHICKEN
This deliciously cheesy artichoke chicken recipe comes together in under an hour with the help of a few pantry staples, like cream cheese and butter crackers.
Categories comfort food dinner main dish poultry
Time 50m
Yield 4-6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°. Coat a 9-by-13-inch baking dish with cooking spray. Combine the cream cheese, mayonnaise, Italian seasoning and half of the parmesan in a medium bowl and mix well.
- Combine the cracker crumbs with the rosemary, parsley, remaining parmesan and the melted butter in a separate medium bowl and mix well. Season with pepper. Sprinkle about one-third of the cracker mixture in the bottom of the baking dish.
- Place the chicken on top of the crumb mixture in the dish and season lightly with salt and pepper. Scatter the artichokes over the chicken. Top each chicken breast with about 3 tablespoons of the cream cheese mixture and spread evenly with a rubber spatula. Sprinkle the remaining crumbs all over the cream cheese mixture.
- Bake until the chicken is cooked through, the cream cheese mixture is bubbly and the crumb topping is well browned, about 25 minutes. Let sit for 5 minutes. Serve with salad.
THE BEST ARTICHOKE CHICKEN BUFFET
Wild rice and chicken pieces mixed with a plethora of vegetables, sherry and cream and baked into a delectable 'buffet'!
Provided by GUEMES
Categories Chicken Breasts
Time 2h20m
Yield 16
Number Of Ingredients 15
Steps:
- Combine wild rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
- In a large saucepan, melt butter over medium heat. Cook onion and mushrooms in butter until soft. Stir in soup, cream, sherry, and salt; cook until hot.
- Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x13 inch baking dish. In a large bowl, mix together cooked bacon, soup mixture, chicken meat, artichoke hearts, carrots, and mozzarella cheese. Spread cooked rice in the bottom of the baking dish, then spread chicken and artichoke mixture over rice. Top with Parmesan cheese.
- Cover, and bake in preheated oven for 30 minutes. Remove cover, and bake for an additional 30 minutes.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 24.9 g, Cholesterol 89.3 mg, Fat 24.7 g, Fiber 3.4 g, Protein 22.5 g, SaturatedFat 13.4 g, Sodium 1179.5 mg, Sugar 2.3 g
CHICKEN - ARTICHOKE SANDWICHES
Make and share this Chicken - Artichoke Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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