Cheesy Chicken And Artichoke Bites Recipes

CHEESY ARTICHOKE CHICKEN BALLS

Steps:

• Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
• Bake at 350 degrees for approximately 40 minutes.

ARTICHOKE BITES I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
• Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
• In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
• Grease a 9 inch square baking pan and pour in the contents of the bowl.
• Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

CHEESY CHICKEN & ARTICHOKE BITES

Steps:

• Preheat oven to 375°F. Heat bacon as directed on package, crumble. In large bowl, mix bacon & remaining ingredients (except rolls).
• Take dough from cans, cut into approx. 1" slices. Put dough slice in ungreased muffin tin & shape to form cups. Place filling into each cup to fill.
• Bake 12-20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

CHEESY CHICKEN AND ARTICHOKE BITES

Steps:

• Heat oven to 375°F
• Separate dough from both cans into 8 rectangles; press perforations to seal.
• Cut each rectangle into 6 (2-inch) squares.
• Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.
• Heat bacon as directed on package; crumble.
• In large bowl, mix bacon and remaining ingredients.
• Place 1 tablespoon chicken filling in each cup.
• Bake 12 to 20 minutes or until edges are golden brown.
• Immediately remove from pans to serving platter. Serve warm.

ARTICHOKE BITES III

Steps:

• In a bowl, mix together the Parmesan cheese and parsley. Set aside.
• In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
• Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.