Rosemary Skewered Artichoke Chicken Recipes

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ROSEMARY-SKEWERED ARTICHOKE CHICKEN



Rosemary-Skewered Artichoke Chicken image

These attractive kabobs from Lisa White of San Diego, California put rosemary in the spotlight. The chicken and vegetables have a lovely, fresh herb flavor whether you choose to use the rosemary stems as skewers or not.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1/3 cup olive oil
2 tablespoons snipped fresh dill
1 tablespoon minced fresh oregano
2 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 fresh rosemary stems (18 inches)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 medium yellow summer squash, cut into 1-inch slices
6 cherry tomatoes

Steps:

  • In a large resealable plastic bag, combine the oil, dill, oregano, lemon zest, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use. , Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so they are outside of the grill cover. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender.

Nutrition Facts : Calories 215 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN WITH HEIRLOOM TOMATOES, ARTICHOKES, AND ROSEMARY



Chicken with Heirloom Tomatoes, Artichokes, and Rosemary image

A quick and wholesome dish. Very tasty when paired with orzo pasta and garnished with cracked olives and lemon slices.

Provided by Samantha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breast halves
1 tablespoon olive oil, divided
salt and ground black pepper to taste
4 cups heirloom cherry tomatoes
2 (14 ounce) cans artichoke hearts, drained and rinsed
3 sprigs fresh rosemary
¼ teaspoon red pepper flakes
¼ cup Kalamata olives
½ lemon, juiced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
  • Bake in the preheated oven until opaque, about 12 minutes.
  • Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
  • Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
  • Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 14.1 g, Cholesterol 58.5 mg, Fat 6.4 g, Fiber 4.1 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 660.3 mg, Sugar 0.1 g

CHICKEN-ARTICHOKE PASTA WITH ROSEMARY



Chicken-Artichoke Pasta With Rosemary image

I've been making this recipe for years. I don't even remember where I got it from but it's become a favorite of family and friends. The preparation takes a bit of time because there is a lot of chopping, but once thats done it goes together quite quickly. The recipe calls for the packaged refrigerated fresh fettuccine, but I've substituted dry pasta on occasion and it is still delicious. All it needs to make it a deliciious meal is a side salad and garlic bread.

Provided by Love2Experiment

Categories     One Dish Meal

Time 40m

Yield 1 3/4 cup servings, 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons butter (divided use)
1 small sweet onion, halved and sliced
2 garlic cloves, minced
6 plum tomatoes, seeded and chopped (Romas)
8 ounces fresh mushrooms, sliced
1 (13 1/2 ounce) can artichoke quarters in water, drained
1 -2 tablespoon fresh rosemary, chopped
1/3 cup dry white wine
8 ounces light cream cheese
1/2 cup nonfat milk
1 (9 ounce) package fresh fettuccine, cooked according to package directions
1/2 cup parmesan cheese, freshly grated

Steps:

  • Sprinkle chicken evenly with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat; add chicken, and cook 5 minutes or until lightly browned. Removed chicken with a slotted spoon and set aside.
  • Add onion, garlic, tomatoes, mushrooms, artichoke hearts and rosemary to Dutch oven; saute 10 minutes or until vegetables are tender. Drain and remove from Dutch oven.
  • Add remaining 1 tablespoon butter, wine and cream cheese to Dutch oven. Reduce heat to low, stir until cream cheese is completely melted, then gradually whisk in nonfat milk. Add chicken, vegetables, cooked fettuccine and Parmesan cheese, tossing gently.

ROSEMARY SKEWERS



Rosemary Skewers image

My picture came out wonky for some reason, but trust me when I say these are BEAUTIFUL! And of course, they taste amazing!! Super easy, though it does take some time for assembly. These need to sit in the fridge overnight to allow the rosemary flavor to infuse into the rest of the ingredients. Note: My picture shows regular black olives with un-marinated mozzarella "pearls," but I've found that marinated mixed olives (from the antipasto bar at most grocery stores) and the larger, marinated mozzarella balls (appx 1-inch in diameter) provide much better flavor! Recipe yield and prep time is approximate.

Provided by Robyns Cookin

Categories     Low Protein

Time 30m

Yield 15 , 15 serving(s)

Number Of Ingredients 6

24 ounces fresh rosemary sprigs
marinated fresh mozzarella ball, 1 per sprig
assorted marinated olive, 2 per sprig
marinated artichoke hearts, 1 per sprig
sliced salami, 1 per sprig
balsamic vinaigrette, preferably homemade

Steps:

  • PREPARATION:.
  • Strip the rosemary leaves from the stems, except for about one inch at the top.
  • Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.
  • Poke a toothpick through the sides of the olives (for easier assembly); depending on how strong / thick your rosemary skewers are, you may need to do the same for the artichoke hearts and/or mozzarella balls.
  • Cut each mozzarella ball in half.
  • Cut each piece of salami in half.
  • ASSEMBLY:.
  • Thread the rosemary in the following order: olive, half mozzarella ball, half salami folded in half, artichoke heart, half salami folded in half, half mozzarella ball, olive.
  • Sprinkle with the chopped rosemary.
  • Cover and let sit overnight (or at least several hours).
  • Just before serving, drizzle a bit of vinaigrette over top. (If you pour it on too soon, the mozzarella will absorb the color of the vinegar and won't be pretty.).

Nutrition Facts : Calories 59.9, Fat 2.7, SaturatedFat 1.3, Sodium 11.9, Carbohydrate 9.5, Fiber 6.5, Protein 1.5

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

LEMON-ROSEMARY CHICKEN SKEWERS



Lemon-Rosemary Chicken Skewers image

Categories     Chicken     Tomato     Appetizer     Bake     Marinate     Low Carb     Rosemary     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 24 servings

Number Of Ingredients 11

8 skinless boneless chicken breast halves (each about 7 ounces)
48 8-inch bamboo skewers, soaked in water 30 minutes, drained
1 1-pint basket grape tomatoes or small cherry tomatoes
1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce
1 cup light mayonnaise

Steps:

  • Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
  • Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
  • Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.
  • Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

ROSEMARY RANCH CHICKEN KABOBS



Rosemary Ranch Chicken Kabobs image

This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.

Provided by Theresa Spencer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 10

½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Steps:

  • In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  • Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  • Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 4.8 g, Cholesterol 59.2 mg, Fat 30.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 1097.2 mg, Sugar 3.7 g

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