ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
CHICKEN WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN BREASTS STUFFED WITH CRABMEAT
A cream cheese and crab stuffing in breaded, sauteed chicken breasts. An ocean of pleasurable taste sensations!
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
- Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
- In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 41.9 g, Cholesterol 216.6 mg, Fat 25.4 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 10.7 g, Sodium 543.9 mg, Sugar 2.9 g
ARTICHOKE-STUFFED CHICKEN BREASTS
This is something I came up with one night. I love stuffed chicken breast, but I wanted something different. Serve this with vegetables of choice, warm bread and a nice tossed salad. You can leave the italian seasoning and red onion off the top, if you wish, but I thought it nice... just experimenting.
Provided by VickyJ
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Line sheet pan with aluminum foil and treat with nonstick cooking spray.
- Slice chicken breast in half carefully and open up to a larger piece (butterfly).
- Salt and pepper both sides.
- Mix next 7 ingredients, reserving 1/2 cup mozz cheese for the topping.
- Place 1 Tbsp of filling on each opened breast and fold over gently.
- Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
- Take out and top each breast with 1 Tbsp of mozz cheese, a bit of reserved minced red onion and italian seasoning.
- Put back in the oven for 5 min, or until cheese just starts to melt.
FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
ARTICHOKE-STUFFED CHICKEN BREAST, BUT WITH A DIFFERENT HAT
This is based on Recipe #350909, and I thought I would try it a bit differently one night. It's done basically the same, just roasted red bell pepper and Provolone cheese on top, instead of mozzarella. Enjoy!
Provided by VickyJ
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- Line sheet pan with aluminum foil and treat with nonstick cooking spray.
- Slice chicken breast in half carefully and open up to a larger piece (butterfly).
- Salt and pepper both sides.
- Mix next 7 ingredients, reserving 1/4 cup mozz cheese for the topping.
- Place 1 Tbsp of filling on each opened breast and fold over gently (egg roll-style)
- Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
- Take out and top each breast with half of sliced red pepper and one slice of Provolone cheese, and italian seasoning.
- Put back in the oven for 5 - 10 min, or until cheese just starts to melt.
Nutrition Facts : Calories 502.4, Fat 28, SaturatedFat 12.8, Cholesterol 136.4, Sodium 633.1, Carbohydrate 14.9, Fiber 5.3, Sugar 2.8, Protein 48.1
CREAMY CHICKEN 'N' ARTICHOKES
"Absolutely wonderful" is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. "It's excellent for company or special family dinners," she notes from Beaumont, California.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.
Nutrition Facts :
More about "chicken breast with crab and artichoke souffle recipes"
OPEN-FACE CRAB AND ARTICHOKE MELT RECIPE
From cdkitchen.com
BEST SPINACH ARTICHOKE CHICKEN RECIPE - DELISH
From delish.com
JOLTS & JOLLIES: CRAB AND ARTICHOKE SOUFFLE - BLOGGER
From mannadonn.blogspot.com
CRAB STUFFED CHICKEN BREASTS - AN ELEGANT DINNER FOR TWO!
From fromachefskitchen.com
ARTICHOKE CHICKEN RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SPINACH AND ARTICHOKE STUFFED CHICKEN BREAST - THE …
From thespruceeats.com
LEMON AND ARTICHOKE OVEN ROASTED CHICKEN - THE …
From thecomfortofcooking.com
LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN
From pauladeen.com
BEST SPINACH-ARTICHOKE STUFFED CHICKEN RECIPE - DELISH
From delish.com
BAKED CHICKEN BREASTS ARTICHOKE HEARTS RECIPES
From yummly.com
ARTICHOKE CHICKEN BAKE - HALF-SCRATCHED
From halfscratched.com
CHEESY CHICKEN AND ARTICHOKE BAKE | EASY LOW CARB …
From cookiesandcups.com
CRAB AND ARTICHOKE DIP - DAMN DELICIOUS
From damndelicious.net
BAKED CHICKEN WITH ARTICHOKE HEARTS AND MUSHROOMS …
From yummly.com
ARTICHOKE-CRAB SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
- Cut a piece of foil long enough to fit around a 2-quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one side of foil and bottom of dish with cooking spray. Wrap foil around outside of dish, coated side against dish, allowing it to extend 4 inches above rim to form a collar; secure with string or masking tape.
- Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet, reserving 1 tablespoon bacon fat in skillet. Crumble bacon, and set aside. Add onion to bacon fat in skillet, and sauté 2 minutes or until tender. Add flour, and cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constantly.
- Place egg substitute in a large bowl. Gradually add hot milk mixture to egg substitute, stirring constantly with a wire whisk. Stir in bacon, cheese, salt, peppers, artichokes, and crabmeat; set aside.
CHICKEN BREAST WITH CRAB AND ARTICHOKE SOUFFLE RECIPE
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 8-10Total Time 40 mins
OVEN-ROASTED CHICKEN BREASTS & ARTICHOKES & TOASTED …
From myrecipes.com
RECIPE FOR CHICKEN SOUFFLE - THERESCIPES.INFO
From therecipes.info
CHICKEN CRAB MEAT RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUR CREAM CHICKEN WITH ARTICHOKE HEARTS - VIKING RANGE, LLC
From vikingrange.com
CRAB CHICKEN RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY SPINACH ARTICHOKE CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
SPINACH ARTICHOKE STUFFED CHICKEN BREAST - CAFE DELITES
From cafedelites.com
CRABBY FRANK'S CRAB AND ARTICHOKE SOUP - PEPPER JOE’S
From pepperjoe.com
ASIAGO, ARTICHOKE & SPINACH SOUFFLE RECIPE | EATINGWELL
From eatingwell.com
CHICKEN BREAST SUPREME WITH MUSHROOMS AND ARTICHOKES
From yourhomebasedmom.com
CHICKEN & CRAB ARTICHOKE CASSEROLE - RECIPE | COOKS.COM
From cooks.com
RECIPES – THE BEST OF BRIDGE
From bestofbridge.com
CREAMY OLIVE ARTICHOKE STUFFED CHICKEN BREAST - HEALTHY FITNESS …
From healthyfitnessmeals.com
SPINACH ARTICHOKE CHICKEN PENNE BAKE - THERESCIPES.INFO
From therecipes.info
ARTICHOKE HEARTS STUFFED WITH SAFFRON CRAB RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CRAB APPETIZERS RECIPE | CRAB ARTICHOKE TOASTS - WELL PLATED BY ERIN
From wellplated.com
TOMATO BASIL ARTICHOKE BAKED CHICKEN - JULIA'S ALBUM
From juliasalbum.com
ARTICHOKE SOUFFLE - RECIPE | COOKS.COM
From cooks.com
25 BEST STUFFED CHICKEN BREAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HOT CHEESY CRAB ARTICHOKE DIP – THE COMFORT OF COOKING
From thecomfortofcooking.com
SAUTEED CHICKEN BREASTS WITH ARTICHOKES AND OLIVES
From recipegirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love