Donna Giblins Artichoke Chicken Recipe 45

BAKED CHICKEN WITH SPINACH AND ARTICHOKES

Steps:

• Preheat oven to 425. Heat butter and olive oil in a large nonstick skillet that's safe for stovetop and oven. Season chicken with salt and pepper.
• Add chicken to skillet and brown on both sides; about 5 minutes on each side. Remove from skillet and set it on the side, leaving oil in skillet.
• Add artichokes, onions, carrots and 1/2 of chopped garlic to the skillet. Cook for 5 minutes, or until vegetables are slightly tender, stirring occasionally.
• Add rest of the chopped garlic and spinach; continue to cook for 1 minute, stirring occasionally. Remove from heat and add broth and chicken.
• Place in the oven and bake for 18 minutes, or until chicken is thoroughly cooked. Remove from oven and let stand 5 minutes. Plate and ladle liquid and veggies over chicken pieces. Serve.

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

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.

ARTICHOKE CHICKEN

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.

CHICKEN WITH ARTICHOKES

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.

ARTICHOKE CHICKEN WITH LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink. , Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender. , Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.

CHICKEN ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.