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.
LIDIA'S CHICKEN WITH ARTICHOKES
This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Trim pointy tips from artichokes and cut in half or in wedges, about 1 1/2 inches wide. Fill a bowl with water, and add lemon juice. Place artichokes in water until ready to use.
- Heat 3 tablespoons oil in a 6-to-7-quart heavy-bottomed, Dutch-oven over medium-high heat. Season chicken with salt and add to the pot without crowding, working in batches. Cook chicken, turning once, until browned, 3 minutes per side. Transfer chicken to a platter or bowl; set aside. Drain any fat that has accumulated in the pot.
- Add remaining 3 tablespoons olive oil to the Dutch-oven. When oil is hot, add garlic and cook until sizzling, 1 to 2 minutes. Remove artichokes from water and add directly to the pot; season with 1/2 teaspoon salt and peperoncino. Cook, stirring often, until dry and beginning to brown, 4 to 5 minutes. Add wine and cook over high heat, stirring, until wine is almost evaporated, about 3 minutes.
- Add tomatoes to the Dutch oven along with 3 cups water. Cover and bring to a boil, adjusting heat as necessary to maintain a steady boil. Cook sauce for 15 minutes.
- Return chicken to the Dutch oven and submerge in the sauce. Cover and continue cooking until chicken is just cooked through, artichokes are tender, and sauce has evaporated slightly, about 45 minutes. Uncover and continue cooking until sauce has thickened, about 15 minutes. Sprinkle with parsley and serve immediately.
ZESTY CHICKEN
Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.
Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.
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
ZESTY CHICKEN & ORZO SKILLET
Ready for a new weeknight favorite? How about zesty chicken and orzo with artichoke hearts and cherry tomatoes cooked lightning fast in a skillet?
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 min. on each side or until each is browned on both sides. Remove from skillet; set aside.
- Add remaining dressing and all remaining ingredients except basil to skillet; mix well. Bring to boil on medium heat.
- Top with chicken; cover. Simmer on medium-low heat 9 min. or until chicken is done (165ºF), stirring after 5 min.
- Remove from heat; let stand 5 min. Top with basil.
Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 32 g
ZESTY CHICKEN WITH ARTICHOKES
"Our two children, ages 5 and 8, love chicken. Both can be finicky eaters and they're not crazy about sauces, but they love this dish! It's so full of different flavors." Christine Ecker - Linwood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine the thyme, lemon zest, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 706mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ZESTY TURKEY WITH ARTICHOKES
Excerpted from Sandra Lee's book, Semi-Homemade Money Saving Slow Cooking (Wiley)
Provided by Sandra Lee
Time 4h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a 5-quart slow cooker, stir together the carrots, tomatoes, artichoke hearts, onion, olives and garlic until combined. Sprinkle the turkey with salt and pepper to taste. Place the turkey and sausage on top of the vegetables in the slow cooker.
- In a medium bowl, whisk together the chicken broth, tomato paste, wine and oregano; pour over the turkey in the slow cooker.
- Cover and cook on low heat setting for 4 to 5 hours.
CHICKEN WITH ARTICHOKES
The flavors of Provence come together in this simple chicken dish. Use artichokes packed in water and sun-dried tomatoes packed in oil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 9
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. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
- In a medium skillet, heat 3 teaspoons of the 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.
- 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 oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
- To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.
ZESTY CHICKEN WITH ARTICHOKES
We love chicken, and we love artichokes! This "zesty" (lemon zest-y, that is) chicken recipe sounds just right for us. From Healthy Cooking magazine, Oct/Nov 2008.
Provided by Halcyon Eve
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine thyme, lemon peel, salt, and pepper; rub into chicken. Heat 2 teaspoons oil in nonstick skillet over medium heat. Brown chicken; remove and set aside.
- In same skillet, heat remaining oil. Saute onion and garlic until tender. Stir in artichoke hearts, wine, and olives.
- Return chicken to pan. Bring to a boil; reduce heat, cover, and simmer 6-8 minutes or until chicken is cooked through.
- Remove chicken from pan; cover and keep warm. Simmer sauce uncovered for 2-3 minutes or until most of the liquid has evaporated.
- Serve chicken with sauce.
Nutrition Facts : Calories 281.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 65.8, Sodium 390.8, Carbohydrate 17.8, Fiber 6.6, Sugar 3.1, Protein 30.3
EASY CHICKEN MARINARA WITH ARTICHOKES
I concocted this recipe one night when I wasn't planning on cooking and had to throw something together last minute. It is so simple, no mess, healthy and delicious.
Provided by Cooks with love
Categories One Dish Meal
Time 45m
Yield 4 Chicken Breasts, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Rinse and pat dry chicken.
- Spray pan (i use disposable) with cooking spray or spread a little olive oil on pan.
- Place chicken in pan.
- Pour sauce over chicken.
- Spread artichoke hearts over chicken.
- Bake for approximately 40 minutes.
Nutrition Facts : Calories 651.4, Fat 12.6, SaturatedFat 2.1, Cholesterol 136.9, Sodium 2712.7, Carbohydrate 67, Fiber 12.7, Sugar 36.7, Protein 69.3
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