These are difficult days. Mr. O-P is recovering from knee replacement surgery. By the time he is recovered, I'll need to recover from Mr. O-P! So meals these days need to be quick and easy, recipes short and sweet. This chicken dish from The Pinning Mama, is a breeze to assemble, can be made earlier in the day, and popped into the oven 35 minutes before you plan to serve. Add a side of roasted fresh asparagus*, and chunks of crusty bread, and dinner is ready!
*To Roast Asparagus
Creamy Artichoke Chicken
4 boneless, skinless chicken breasts
Salt and pepper to season chicken
1 can of artichoke hearts, drained and chopped
3/4 cups of mayonnaise
2 garlic cloves
1/4 tsp. basil
1/4 tsp. oregano
3/4 cups grated parmesan cheese
1/4 cup milk
1/4 cup panko or Italian bread crumbs
Sprinkle of paprika
Preheat oven to 375°F. Season your chicken breast halves with salt and pepper and place into greased, 9x13 inch dish. In a bowl, combine the well-drained and chopped artichoke hearts with the next six (6) ingredients; mix well. Spread artichoke mixture over chicken breasts. Then sprinkle with paprika and panko bread crumbs. Bake uncovered for 35 minutes or until juices run clear.
For two servings, I used one whole chicken breast (that I had marinated in buttermilk in the fridge for 8 hours), that I cut in half, then butterflied each half. I placed them in a 9" x 9" glass baking dish. I halved the rest of the ingredients, used 3/4 of them for the chicken, and spread the remaining on a 6" sliced baguette and put it under the broiler until hot and bubbly.
*To Roast Asparagus
Preheat oven to 400. Wash spears and snap off the woody ends (the asparagus will break where it needs to). Cover a low-sided pan with foil. Place asparagus in pan, drizzle with olive oil and season with kosher salt and freshly ground pepper. Toss together until well coated. Pop into oven and roast on an upper shelf for 10-12 minutes. Remove from oven and sprinkle with Parmesan cheese. Serve immediately.
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