3/4 c grated Parmesan cheese
1/4 c mayonnaise
1/2 c sour cream
1 t lemon pepper
dash garlic powder
skinless chicken breasts
2 T parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees.
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, sour cream, lemon pepper, and garlic powder. Place enough chicken to fill a greased 9 x 13 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.
Note: I made this for our anniversary dinner and served it with the tri-color rotini pasta. I also made the caprese recipe available on this site with toasted french bread.
I've been curious about the canned artichokes. When you cook a fresh one, you eat the meat at the ends of the leaves, and then you scrape away the prickly things and then there's some meat. When I see the canned ones, it appears there's still leaves attached. Do you just eat the leaves, prickly things, and the heart as well as the stem?
ReplyDeleteYou get to eat it all--except nothing is hard or prickly or stringy!
ReplyDelete