4 boneless, skinless chicken breasts
1/4 cup oil
salt and pepper to taste
1 can (8.5 oz.) Artichoke Hearts, quartered
1 pkg. spinach, thawed, squeezed, dried and chopped
1 med. onion
2 Tbsp. garlic, minced
3/4 cup half and half
1/2 cup Parmesan cheese, shredded
1/2 cup Cheddar cheese, shredded
1/2 tsp. rosemary
Preheat oven to 350 degrees. In a large frying pan heat oil on medium
high. Sauté onions and garlic. Remove from pan, allowing to drain well. Sprinkle chicken with salt and pepper and add
to pan. Fry 2-3 minutes on each side,
browning slightly. In a large bowl
combine remaining ingredients and onion/garlic, stirring well. Place chicken in a 2 qt. baking dish sprayed
with non-stick spray. Evenly spread
artichoke/spinach mixture over chicken.
Bake 40-45 minutes or until chicken is completely done. Serves 4.
Martha: I love spinach and artichoke dip so when I
spotted a can of artichokes in my pantry I knew I had to come up with something
good and boy was this dish a success. I
tasted after each addition and the rosemary brought everything together
perfectly. I served this over white rice
and I, as well as all of my food testers that were lucky enough to try this
dish, loved it. Even those who said I
don't like spinach or I don't like artichoke loved it.
Lillian: I
also love the Spinach-Artichoke dip! That is my favorite appetizer. I never
thought to use it to top baked chicken but you are so right! It is delicious!
Isn't it fun to play in the kitchen and come up with something so
crowd-pleasing? I made mud pies when I was a little girls and now my kitchen is
my own kingdom! My girlfriend and I used
to make mud pies and decorate them as cookies and cakes and an old man who
lived down the street from her used to admire our "baking" . One day,
he gave us each a nickle for two "cookies" and went on his way. Our
mothers told us that we had to give the money back since they weren't what the
old man could eat and he just laughed and said that he knew that and to keep
our nickles. We thought that we were so rich and so smart!
Tips: I've always wondered why I couldn't use the
liquids I marinated my chicken in to baste with. Here is what you are actually supposed to do
to keep bacteria out of your done dish.
You should always let the chicken marinate in the refrigerator, even for
a short soak of 30 minutes and never baste the cooked chicken with the same
marinade that's touched raw chicken: either make extra marinade and set aside a
portion just for basting, or boil it for two to three minutes, enough
time to kill any bacteria. Now my
basted chicken is safer!
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