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.
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
LINGUINE WITH PARMESAN CHICKEN AND ARTICHOKES
Provided by Jamika Pessoa
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
- Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
- Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
- Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH
Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
- In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
- Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
- Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
Nutrition Facts : Calories 540, Carbohydrate 65 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 11 g, TransFat 0 g
PARMESAN ARTICHOKE STUFFED CHICKEN BREASTS
Make and share this Parmesan Artichoke Stuffed Chicken Breasts recipe from Food.com.
Provided by ajboyer222
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the artichokes, Parmesan, and thyme in a small bowl.
- Cut a 2-inch pocket in the thickest part of each chicken breast.
- Stuff a quarter of the artichoke mixture into each pocket.
- Rub the breasts with EVOO and and season with salt and pepper.
- Heat a grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
PARMESAN CHICKEN W/ARTICHOKES
This recipe can be served as an appetizer or main dish. Your company will love this easy, tasty dish! Also requires a brick (yes, a brick)
Provided by becki swift
Categories Chicken
Time 22m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- dip chicken breast into egg wash, then dredge in parmesan cheese.
- Place two breats in a loaf pan lined with parchment paper and top with salami or italian ham.
- Then top with basil leaves.
- (only need a few for each layer) Cut artichoke hearts in two then dip in egg wash and dredge in parmesan cheese.
- Top salami& basil with the artichoke hearts.
- Repeat the first steps to make a second layer.
- wrap a clean washed brick in foil.
- Place on top of chicken to weigh down the chicken layers.
- Place loaf pan into a 13x9" baking dish.
- Add enough water to the baking dish to come half way up the sides of the loaf pan.
- Bake for two hours at 300 degrees.
- Chill over night.
- To serve as an appetizer, invert the loaf pan onto a platter.
- Remove parchment paper and slice through.
- *can be served hot over fettuccini alfredo.
Nutrition Facts : Calories 230.2, Fat 10.5, SaturatedFat 6, Cholesterol 75, Sodium 560.8, Carbohydrate 1.4, Sugar 0.3, Protein 31
CHICKEN WITH ARTICHOKES AND MUSHROOMS
Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
- Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
- Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
- Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
- Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g
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