(Look hard and you can see it in the photo.) Arrange chicken strips in the baking dish, staggering them to fit.Whisk together olive oil, lemon juice, and Greek seasoning.Remove chicken to cutting board and cut each piece into 4 lengthwise stripe.Turn chicken over and cook about 2 minutes on the second side.While chicken browns, cut artichoke hearts into quarters if needed.Heat olive oil in frying pan over medium-high heat and brown the chicken about 3 minutes on the first side.Trim chicken breasts and rub with poultry seasoning.Drain artichoke hearts in a colander placed in the sink.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.) (This is only a summary of the steps for the recipe please scroll down for complete printable recipe. How do you make this Artichoke Chicken Bake? Look below for a list of other recipes where I’ve used this technique. The quick browning and then baking the chicken with flavor-adding ingredients has consistently produced great results for me. The chicken is rubbed with olive oil and some kind of seasoning, quickly browned in olive oil in a frying pan, cut into strips (or not, depending on the recipe), covered with a flavorful sauce or topping, and baked in the oven for 20-25 minutes. On my site recipes I call Chicken Bakes are quick dinners that start with four chicken breasts. We used a pretty generous amount of crumbled Feta, but of course you can use the amount of Feta you prefer, or use another type of cheese such as coarsely-grated Parmesan if you’re not a fan of Feta. We used artichokes packed in water, but I think marinated artichoke hearts might also be good in this too let me know if you try that option! What if you’re not a fan of Feta Cheese? We cut them in quarters, so buy quartered artichoke hearts if you prefer, and they’ll be a bit less expensive. What artichoke hearts did we use for the Artichoke Chicken Bake?įor this artichoke chicken dinner I made with my great assistant (and niece) Kara, we used one can of whole artichoke hearts, which was enough to give each serving some tasty artichoke flavor. fresh-squeezed lemon juice I used my fresh-frozen lemon juice.Artichoke Hearts packed in water (affiliate link).(This is only a list of ingredients please scroll down for complete printable recipe. What ingredients do you need for this recipe? If you like the sound of that I’ll give you more information below on this type of dish, and links to other Chicken Bake recipes that have appeared on my site. I admit I’ve become obsessed with this technique that produces a flavorful chicken dinner and is quick and easy to get on the table. I’m excited to be sharing this new recipe for Artichoke Chicken Bake, and even though this doesn’t need much time in the oven I wanted to get it posted before the weather gets hot! This is the newest in a series of tasty recipes that I’m calling Chicken Bakes have you tried any of the others?
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