artichoke crusted chicken

April 11th, 2010

Katy: I’m hungry.

Chad: Are you serious?

Katy: I didn’t eat that much for brunch.  I just had that little salad.

Chad: Why do you do that?  You always order some salad and then you’re hungry again half an hour later.  We go out to brunch so that you won’t be hungry.

Katy:  [Silence.]  But, um.  I’m hungry.

It’s conversations like this that make you think, hmmm.  Maybe I am doing something wrong.

Some people over-order at restaurants.  Their eyes are bigger than their stomachs, or they are just poor decision-makers, or everything just looks too good to choose just one thing.  I, unfortunately, tend to be the opposite.  Faced with an abundance of choices, I always go for the daintiest choice, the one that is least likely to hold me over to the next meal.  It is becoming a serious problem.

So when I cook for myself, I tend to do the exact opposite.  Hence, this gorgeous artichoke chicken, that is hearty and delicious and will not leave you hungry again in forty five minutes.  And for something this decadent looking, it is not even particularly unhealthy.  Full of flavor and pretty enough to serve to guests, this is about as perfect a meal as I could imagine.

Who knows?  Maybe if I saw it on a menu, I would even order it.

Artichoke Crusted Chicken Recipe

INGREDIENTS
2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
1/3 cup grated white cheddar cheese
Salt
Pepper

DIRECTIONS
Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork.  Set aside.

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed.  Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes.  Do not take your eyes off them — broiling can lead to burning faster than you can imagine.  When the cheese is melted and bubbling and the tops are golden, remove and serve.

Serves 2.



Tags: food · main dishes



60 responses so far ↓

  • 1 Angela // Jul 11, 2013 at 12:03 pm

    I agree that it was a bit bland.  I don’t care for mayo, and that’s all I could taste.  Simple enough to make though, if your family likes it, but no one in my family cared for it.

  • 2 Artichoke Crusted Chicken | Feeding Mr.Picky Feeding Mr.Picky Artichoke Crusted Chicken Feeding Mr.Picky | Nothing to do but cook and take care of my family. // Oct 5, 2013 at 9:38 am

    […] is the second time I have made artichoke crusted chicken | Sugarlaws.  Mr.Picky does like artichoke hearts so I knew this would be a hit.  So glad I tried the recipe […]

  • 3 Shannon // Mar 25, 2014 at 8:45 pm

    I tried this tonight and we loved it! So delicious. I used marinated artichokes and used the food processor to chop them up small. (Hubby’s not a big fan of them.) He loved this dish! Will definitely make again!

  • 4 ON THE MENU MONDAY~ WEEK OF AUGUST 18, 2013 AND GIVEAWAY WINNER // May 1, 2014 at 10:49 pm

    […] SALAD THURSDAY~ SOUP DAY LOADED BAKED POTATO SOUP Garden Tomatoes Crusty Bread FRIDAY ARTICHOKE CRUSTED CHICKENCAPRESE […]

  • 5 ON THE MENU MONDAY~ WEEK OF JULY 15, 2013 // May 1, 2014 at 10:51 pm

    […] for upcoming post) THURSDAY~ SUMMER SOUP DAY ROASTED CORN AND BACON CHOWDER* FRIDAY ARITCHOKE CRUSTED CHICKEN CAPRESE TOWERS SATURDAY BBQ Chicken with MAGIC RUB Grilled Asparagus Grape and Pear […]

  • 6 Esther // May 22, 2014 at 4:59 pm

    Just finished making and eating this delicious dinner.  It was easy, not too time consuming and very, very good! Thank you so much for this recipe!

  • 7 ON THE MENU MONDAY~ WEEK OF JULY 9, 2012 // Jul 30, 2014 at 6:28 pm

    […] RECIPES FROM OTHER SOURCES:Braised Chicken With Lemon And CapersZucchini BitesArtichoke Crusted Chicken […]

  • 8 ON THE MENU MONDAY~ WEEK OF MAY 24, 2013 // Jul 30, 2014 at 6:35 pm

    […] DRESSING SATURDAY PAN SEARED TILAPIA IN A PARSLEY CAPER SAUCE ZUCCHINI LATKES SUNDAY ARTICHOKE CRUSTED CHICKEN CUCUMBER SALAD Now for this week’s yummy features… INSTANT MINI […]

  • 9 2 pound cardinal // Oct 23, 2014 at 10:31 am

    Excellent article. I am experiencing some of these issues as well..

  • 10 Nasko // Dec 9, 2015 at 3:14 am

    That’s a brilliant answer to an inetrtseing question

Leave a Comment