Reviewed: Sep. 24, 2008

[[UPDATE: I tried this recipe AS IS and I didn't care for it as much as with mozz, bread crumbs, and tomatoes. Also it left me craving more artichokes. This is only a 5 star for me with some changes. Sorry :( ]] YUM! I used half parm/half mozz, sprinkled w/ italian bread crumbs the last 5 minutes, and topped everything with chopped sun-dried tomatoes. SO so so good!

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pinkpigeon

	Cooking Level: Intermediate Home Town: Naples, Campania, Italy Living In: Memphis, Tennessee, USA
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Reviewed: Sep. 14, 2008

The only modification I made was to use crushed garlic as opposed to garlic powder, but I'm a pretty heavy garlic user. This recipie is stunningly delcious, but needs a lighter paring to go with it. A red sauce would be not be appropriate, and I think a heavy cream sauce would be too thick with the mixture on the chicken. Perhaps try it with a penne pesto?

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Guy

	Cooking Level: Intermediate Home Town: Des Moines, Washington, USA Living In: Federal Way, Washington, USA
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Reviewed: Aug. 15, 2008

This is an easy delicious chicken dish. Very tasty! My husband compliments it each time I make it. I usually bake it for about 45 mins.

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yoga4me

	Cooking Level: Expert
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Reviewed: Aug. 6, 2008

I thought it was great! I just finished the leftovers for lunch. It is rather rich, so make sure that you have at least 2 or 3 sides to help offset the richness.

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Diane A.

	Cooking Level: Intermediate Home Town: Mason City, Iowa, USA Living In: Rockford, Illinois, USA
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Reviewed: Jul. 25, 2008

This recipe is great, I did substitute half of the mayo with sour cream instead, and used light versions of both, it turned out wonderful!

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Meg Lammers


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Reviewed: Jul. 14, 2008

Quick and easy- Had to cut down on the mayo-used just enough to make everything stick. Will used sauce over fresh steamed veges and or pastas-

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Cootmomma

	Cooking Level: Intermediate Living In: Isanti, Minnesota, USA
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Reviewed: Jun. 3, 2008

Browned chicken breasts that were seasoned with salt & pepper. I used 1/2 cup of mayonnaise and 1/2 cup of sour cream (instead of 3/4 c mayo). Topped chicken & sauce with bread crumbs then mozzarella cheese.

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Nancy

	Cooking Level: Intermediate Home Town: Oak Lawn, Illinois, USA Living In: Tinley Park, Illinois, USA
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Reviewed: Jun. 1, 2008

This ones a keeper! I didn't feel like using the skillet so I baked it for 40 minutes at 425. I didn't have all the ingredients so used minced garlic and cheddar cheese. I also used the half sour cream - half mayonaise which I thought worked out well. Wonderful over penne pasta! Will def. be putting it into the monthly rotation!

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Sushiboofay

	Cooking Level: Expert
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Reviewed: May 27, 2008

I made this for friends Saturday nite and it was a big hit. The sauce is yummy and I served it over white rice, didn't have long grain. I used half lite sour cream and half lite mayo and it was fantastic. The Artichoke and Parmesan is a very interesting blend in flavors, sooo good. As one other reviewer mentioned, next time I will cut the pieces smaller, the meat was a little dry, but the flavor more than made up for it. Great recipe. Thanks!

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Karen's


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Reviewed: May 26, 2008

This is great and very easy and impressive. The only change I made was to use marinated artichoke hearts rather than the plain ones. It added a little piquant zing.

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ALAMEDAKID


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Reviewed: May 24, 2008

I followed the directions as written, except using cutlets instead of breasts. It was fantastic! And so easy! I've always avoided having guests for dinner (unless we're grilling) because I never knew what I could make that would be "good enough". Now I have a tried-and-true recipe that I will be proud to serve to guests! Thanks Lisa....this is a winner!

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Melissa Sue

	Cooking Level: Intermediate
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Reviewed: May 20, 2008

All the reviews were consistent, and I agree. It is an awesome recipe. I did make one "sightly" booboo though. I put the artichokes in a food chopper and spread them with the dry parmesan. Chopping by hand is definitely better and by all means, use the fresh parmesan and grate your own. It looks better and should taste better. I will make this again, adding sun dried tomatoes, black olives and capers. It has a Mediterranean flair to me. Very moist chicken, also.

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Sylvia

	Cooking Level: Expert Home Town: Arlington, Texas, USA
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Reviewed: May 19, 2008

This recipe worked really well for us as a base. After taking tips from previous reviews I used the half mayonnaise and half sour cream combo with the lower fat version of each. Because some reviews commented on the appearance I added 1/4 cup chopped red pepper and 2 chopped green onions and extra garlic I had on hand. This recipe is a good, easy, fast, delicious way to end up with a moist chicken dish. Thanks

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Comeandgetit

	Cooking Level: Intermediate Living In: Fort Mcmurray, Alberta, Canada
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Reviewed: May 16, 2008

This was very disappointing and we did not like this recipe at all. There was no taste and it was boring. I don't like seeing or eating white chicken that hasn't been browned. Not interested in trying it again.

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ripley


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Reviewed: May 15, 2008

I got this as the recipe of the day yesterday and went home to try it. I took the advice of some of the other reviewers and used half mayo and half sour cream. I also sauteed some spinach and tomato in garlic and served that on the side. This was an absolutely amazing dish!!! I will be making this very frequently I believe!

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KarinH14


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Reviewed: May 14, 2008

I have been making this for about 2 years and it turns out great every time! I pound out the chicken breasts, which reduces the cooking time to less than 30 minutes. While not the prettiest dish, the flavor more than makes up for it! Perfect for company, or a great anytime dish.

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C


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Reviewed: May 13, 2008

I have made this recipe several times and thought I should give it a review. We love this. My husband can't get enough. I add extra garlic, and some mozz. cheese to mine, and like other reviewers, I also use 1/2 sour cream and 1/2 mayo! Really good recipe! Thanks for sharing!!!!

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Reviewer:

Michelle R.

Cooking Level: Intermediate

Living In: Woodridge,

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