a bowl. Many Vietnamese Chicken recipes usually require a short time
In bowl, combine artichoke hearts, cheese, mayo & garlic powder.
Place chicken in greased 11x7x2 inch baking dish.
Spread with artichoke mix.
Bake uncovered at 375 degrees for 30-35 minutes.
Rinse chicken& set aside.
In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
Stir in tapioca, curry powder, thyme, salt,& pepper.
Add chicken.
Spoon some of the tomato mixture over chicken.
Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
Serve with hot cooked couscous.
Serves 6.
ablespoons of the flour. Dredge chicken in the mixture.
In
Drain artichoke hearts, reserve marinade. Coarsely chop artichoke hearts. Cook rice according to package directions; Stir in reserved marinade. Cool. Combine artichoke hearts, rice, chicken, water chestnuts, olives and green onions. Mix mayonnaise, curry powder and pepper. Stir into chicken mixture. Cover and chill 1 to 2 hours. 8 servings.
heavy skillet.
Sprinkle chicken with salt, pepper and paprika
like to tenderize my chicken breasts by going over them
Season chicken with salt, pepper, paprika, and
ogether cooked bacon, soup mixture, chicken meat, artichoke hearts, carrots, and mozzarella
Layer chicken in a 6 x 9-inch casserole dish.
Saute mushrooms in frying pan with olive oil.
When tender, layer on top of chicken.
Drain artichoke hearts; layer on top of chicken (reserve liquid from 1 can).
Mix mayonnaise, cheese and artichoke liquid; layer on chicken.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Cook rice.
Combine
artichoke,
onion,
pepper, olives and chicken in\ta
large
bowl.
Add rice.
Combine mayonnaise and artichoke liquid.
Add
curry powder and mix well.\tAdd to salad mixture in bowl and refrigerate overnight.\tServes 15.
Sprinkle breasts liberally with paprika.
Melt 1/2 of butter in skillet over medium heat.
Brown breasts on both sides.
Place chicken in 2-quart casserole and arrange artichoke hearts between pieces.
Add other 1/2 of butter, scraping bottom of skillet to loosen stuck pieces.
Add mushrooms and onions.
Saute until tender.
Sprinkle flour over onions and mushrooms.
Stir in broth, sherry and rosemary.
Cook 3 to 5 minutes.
Pour over chicken and bake at 375\u00b0 for 40 minutes.
Use sauce as \"dunk\" for French bread.
Preheat oven to 350 degrees F (175 degrees C).
Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350. Sprinkle chicken on both sides with salt
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.
Heat a large, heavy pot over medium-high. Once it's hot, heat the olive oil, then add the chicken. Sear on each side until golden, about 3 minutes per side.
Add the tomatoes, onions, artichoke hearts and red pepper flakes and give everything a big stir. Reduce the heat to medium-low. Simmer for 20 - 30 minutes, or until the onions are transparent and the chicken is cooked through.
Shred the chicken with two forks, or skip this step. Serve and top each portion with a few capers.
In shallow pan or plastic bag combine first four ingredients - dredge chicken in seasoning. Heat oil in skillet, add chicken, brown 3-5 minutes each side.
Then arrange chicken in 2 quart baking dish.
Tuck artichoke around chichen.
In skillet add mushrooms, onions and saut 2-3 minutes.
Add stock and sherry, bring to a boil.
Combine flour and water.
Reduce heat, add to skillet.
Stir constantly 2-3 minutes at a simmer. Pour over chicken.
Cover dish. Bake at 375 degrees for 40 minutes.
Serves 2 or 4.
aprika to taste.
Brown chicken on all sides in
to 3 minutes. Cut chicken into 1 inch chunks, place
Place rice in crockpot and add the broth.
Rinse chicken and pat dry; cut into bite-size pieces.
Place chicken on rice and sprinkle with salt and pepper.
Add artichoke hearts.
Pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
Cover and cook for 4 - 6 hours. Check rice and stir about an hour before cooking is complete to avoid \"mushy\" rice.