COOK | Artichoke Chicken

While Artichoke Chicken was an instagram story win… {hence me finally posting it here!} it is 0 for 1 in the Hall household. The first time I made it, the kids loved it. The second time, they barely ate it. FWIW, I loved it both times. Just wanted to give full disclosure there.

I first had this dish at a MOPS table dinner. Our MOPS Mentor Mom made it and I looooved it. I’ve made a few tweaks. I also made a lot of Trader Joe’s swaps, so you will notice that here.

It’s tangy and fresh. It is also light, despite that delicious layer of baked cheese on top. I think this is a great dish to feed the family, use for a meal train, or serve for a girl’s night. I mean, my husband loves it too though!

I have zero pictures of this finished dish. Use that imagination πŸ˜‰

Amanda Macy Hall Trader Joe's Artichoke Chicken

ARTICHOKE CHICKEN

INGREDIENTS

  • 1 Pound Thin Chicken Breasts
  • Salt & Pepper
  • 1 Jar of Trader Joe’s Artichoke Antipasto (12 oz)*
  • 3-4 Chopped Artichoke Hearts, from a can
  • 1 Spoonful of Jarred Minced Garlic
  • Dash of lemon juice 
  • 1 small container of plain Greek Yogurt
  • 1.5 cups Parmesan cheese {or Quatro Formaggio}

*If you do not have access to a Trader Joe’s, use marinated artichoke hearts instead. Be sure to chop them up pretty finely! You may want to add some additional Italian seasonings of your choice.

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium bowl, mix together the artichoke antipasto, artichokes, minced garlic, lemon juice, green yogurt and 1 cup of the Parmesan cheese.

Place chicken in a greased baking dish and season with salt and pepper. Then cover it evenly with the artichoke mixture.

Bake, uncovered, at 350Β° for 20-30 minutes, or until chicken is no longer pink in the center.

Set oven to broil. Top the chicken with the remaining parmesan cheese. Broil for about 2-4 minutes, watching closely!

Time to eat!

I serve this with a steamed green veggie and a starch {for the kids} like pasta, rice, or roasted potatoes.

I think it’s important to use thin chicken breasts for this recipe. When I did that, it was a win! When I didn’t, it was a loss. You can easily pound or butterfly your chicken to achieve the thinner pieces.

Enjoy!

Thank you for reading!
Amanda Macy Hall


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