My wife and I wanted to try something a little different for dinner tonight. We knew we had chicken and some miscellaneous ingredients from Trader Joe’s. We also knew we wanted the chicken to be crisp on the outside so it would stand out from the artichoke fill we would make. Here’s what we came up with: Artichoke Chicken Bake.
This asparagus chicken bake is an easy dish to make and would be great for company. To make this you will need:
- 4 Chicken Breasts ( I did a double batch in the pictures)
- Vegetable Oil
- Salt and Pepper to taste
- 2 tbsp fresh Rosemary cut up
- 1 Can Canned Artichoke Hearts chopped
- 3/4 cup light Mayonnaise
- Zest from 1 lemon
- Juice from 1 lemon
- 1-2 teaspoons Red Pepper flakes
- 4-5 cloves of Garlic
- 1/2 cup Asiago Cheese shredded
- 1/2 jar of Artichoke Tapanade
Start by butterflying the chicken like show below:
Make your flour mix for the butterflied chicken. Mix the flour, salt and pepper, and fresh rosemary together in a bowl and then dredge the chicken in it covering all sides of the chicken.
Heat enough vegetable oil to cover a pan. Fry the chicken.
… on both sides.
You want to make sure the chicken is fully cooked at this point.
Now, make the artichoke filling. Mix the remaining ingredients together in a bowl and mix so it looks like this:
Cover the chicken and fill in the spaces around it in a cast iron pan, or a baking dish.
Bake for 15 minutes at 425 degrees (enough to warm the entire dish), and then broil until golden brown.
Thats it! Serve warm and enjoy. We made egg noodles and asparagus to serve with this. After enjoying this meal, I would make the artichoke filling for an appetizer as well. It would be really good as a dip for crackers or on a pizza. I guess thats for next time.