Artichoke Chicken

RECIPE BY KIMME HARGROVE


Chicken smothered in a topping reminiscent of a rich and creamy artichoke dip will please everyone at your family supper table.


Chicken:

1 tablespoon olive oil

1 egg

1 cup flour

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

4 boneless, skinless chicken breasts


Topping:

1 can artichoke hearts in water (not marinated)

¼ cup mayonnaise (or sour cream)

Zest of 1 lemon + juice

½ cup shredded Parmesan cheese

½ cup grated Parmesan cheese

3 garlic cloves, minced

Salt and pepper, to taste


Heat oven to 375°F.


In a skillet, heat olive oil over medium heat. In a shallow bowl, slightly beat the egg.


In another separate bowl or plate, combine flour, garlic powder, salt and pepper. Run chicken breasts through the egg mixture, then through the flour mixture to lightly coat. Add chicken to hot skillet, sear on all sides, and then place in a baking dish. In a bowl, combine all topping ingredients. Spread the topping evenly over each piece of chicken. Cover, and bake 20-25 minutes until chicken is cooked through. To brown the top, remove foil for the last 5 minutes of baking.

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Oxford, Mississippi | United States

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