Recipe by Amanda Bibb
"This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!"
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1 (15 ounce) can
artichoke hearts, drained and chopped
grated Parmesan cheese
skinless, boneless chicken breast halves
WOW! Super-fantastic! We LOVED this chicken dish! I used marinated artichokes and chopped them fine (I believe they added to the overall flavor). I used 1.5t minced garlic and a dash of salt and pepper in place of the garlic pepper (I didn't have any). I completely drained the artichokes but still ended up with some liquid in the pan (I'm puzzled where it came from), but it may have helped to flavor the chicken. Company-worthy or a nice change of pace for everyday fare. Excellent post!
01/10/05 - Made this AGAIN and realized that the water is definitely coming from the artichokes. I squeezed them before chopping and extracted a lot more liquid. You simply got to use marinated artichokes to capture that extra flavor! We also sliced the chicken breasts into strips, and added 5 pieces of precooked bacon (heated & crumbled) to the artichoke mixture. Simply FANTASTIC! I've NEVER rated a recipe twice - this is that good!! Just drain and squeeze the artichokes and your water problem will disappear!
I thought this was ok, might try it again with sour cream as others have mentioned.
I hate to change my prior five-star rating to a four-star, but the first time I made this I subbed half the mayo with sour cream. I just made this as-writte, with the full amount mayo, and it's really really oily, and leaves an aftertaste. I still love this recipe and will make it again, but you really need to swap out some of the mayo for sour cream. With that change, it's fabulous. Once again, thanks for sharing :)
This was so good! I did make a few changes: I was cooking for 6 and used 8oz fat free sour cream, 1/2c light Hellmans mayo, 1c shredded parm. I also sauteed in 1 Tbs. butter: 3 large garlic cloves (minced) with an 8oz jar of mushrooms (drained and chopped.) I let the mushroom mixture cool and then mixed the ingredients as in recipe. I did use marinated artichokes as others suggested. I also sprinkled a little Italian Bread Crumbs over the top and then sprayed with Butter cooking spray to get it to "crisp the top" I baked mine for 40 minutes in a 375 oven. I served the chicken on top of whole wheat egg noodles. Juicey, Tastey....no left overs!!!!
I've been making this recipe for years, having gotten it from my mom. I don't change a thing and can't imagine why anyone would want to. It has never failed to receive rave reviews and my guests think I spent hours in the kitchen. There is so much flavor that it needs to be served with a simple salad with a light tasting dressing like Newman's olive oil & vinegar, and some fresh asparagus and yum, yum, yummo. I've used the powdered parmesean in a pinch and it's still good. If you're needing all that change, perhaps it's your choice of mayonnaise. The salt/pepper should go directly on the chicken before pouring over the topping.
this was delicious and very easy to make. i recommend using half mayo and half sour cream, i thought it tasted better then when i used only mayo.
Used half sour cream half RF Miracle Whip and marinated artichoke hearts. Turned out moist and full of flavor. Made half this way, and the other half with 10 oz. thawed spinach and sauteed portobello mushrooms. Yum!
This is a standby for me. Everyone loves it. You can also make it with frozen artichoke hearts for a little less sodium. Sprinkle a few capers on top. Top with a little paprika or cayenne. Use boneless chicken thighs for the dark meat lovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 359
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