Donna Giblins Baked Artichoke Chicken Recipes

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ARTICHOKE CHICKEN



Artichoke Chicken image

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

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

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

ARTICHOKE CHICKEN



Artichoke Chicken image

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

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

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

DONNA GIBLIN'S ARTICHOKE CHICKEN RECIPE - (4/5)



Donna Giblin's Artichoke Chicken Recipe - (4/5) image

Provided by ILUV2COOK-3

Number Of Ingredients 16

3 1/2-4 pound chicken legs and thighs
1 cup artichoke hearts (halved)
1 medium onion (cut into chunks - to match the artichokes)
1 pound white button mushrooms (halved or quartered)
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons brown mustard
4 cloves garlic (minced)
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
Salt and pepper to taste

Steps:

  • Place chicken, skin side up, in a baking pan. Season with salt, pepper, garlic powder, and onion powder. Distribute onion, artichoke and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried spices, salt and pepper and pour over the chicken. Bake at 350º for 1 1/2 hours, basting every 1/2 hour.

CHICKEN WITH ARTICHOKES



Chicken With Artichokes image

I found this recipe in the November issue of 'Everyday Food'. My DH gave it 2-thumbs-up after the first bite. I chose not to make the coucous so I added the scallion greens to the recipe (see 'optional' note). This is the original recipe which serves one but I doubled the ingredients (and used 3 chicken breasts) and it was delicious.

Provided by dojemi

Categories     Low Cholesterol

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1 boneless skinless chicken breast
4 teaspoons olive oil, separated
salt and pepper, to taste
1 tablespoon all-purpose flour
2 garlic cloves, sliced thin
2 scallions, sliced thin, separated (see note)
1/2 cup water
1/2 cup artichoke heart, packed in water
4 sun-dried tomatoes, packed in oil, drained, and slivered

Steps:

  • Place chicken between 2 sheets of plastic wrap or waxed paper.
  • With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness.
  • In a medium skillet, heat 3 teaspoons of the olive oil over medium-high heat.
  • Season chicken with salt and pepper.
  • Coat chicken in flour, shaking off excess.
  • Saute' until golden brown and cooked through, 1 1/2 to 2 minutes per side.
  • Remove from pan.
  • To pan, add garlic, white part of the scallions and 1/2 cup water; bring to a boil, scraping up browned bits.
  • Add artichokes, sun-dried tomatoes, and remaining teaspoon of oil; season with salt and pepper.
  • Cook until artichokes are heated through, about 1 minute.
  • Spoon over chicken.
  • OPTIONAL:.
  • You can serve this along-side coucous.
  • Bring a small pot of salted water to boil; add coucous.
  • Boil until coucous is tender but still pleasantly chewy, about 10 minutes.
  • Drain, toss with scallion greens, and serve along side chicken, if desired.
  • NOTE: If you chose not to make the coucous add the scallion green at the same time you add the whites.

Nutrition Facts : Calories 397.4, Fat 20, SaturatedFat 3, Cholesterol 68.4, Sodium 531, Carbohydrate 23.8, Fiber 6.6, Sugar 4.6, Protein 33

BAKED CHICKEN WITH ARTICHOKES



Baked Chicken With Artichokes image

Make and share this Baked Chicken With Artichokes recipe from Food.com.

Provided by krooney80

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
8 boneless skinless chicken thighs (about 1 1/4 lbs.)
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 small yellow onion, chopped (about 1/2 cup)
1 1/2 tablespoons garlic, chopped
1/2 cup dry white wine
1 (16 ounce) can artichokes, drained
1 teaspoon fresh rosemary, chopped
1/4 teaspoon crushed red pepper flakes
salt and pepper
1 1/2 teaspoons fresh oregano, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Place flour, salt, and pepper in a shallow plate. Dredge chicken in mix, tapping to remove any excess.
  • In a large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
  • Add onion to pan and saute until softened, about 2 minutes. Add mushrooms and saute until lightly golden, about 3 more minutes. Add garlic and saute until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary, and red pepper flakes and bring to a simmer.
  • Pour artichoke mix over chicken, cover, and bake 40 minutes, until chicken is tender and cooked through.
  • Season with salt and pepper, and stir in oregano before serving.

Nutrition Facts : Calories 375.4, Fat 15.9, SaturatedFat 2.9, Cholesterol 114.5, Sodium 520, Carbohydrate 22.2, Fiber 7.1, Sugar 1.1, Protein 32.2

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