CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS
This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.
Provided by Kay Chun
Categories dinner, easy, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
- In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
- Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
- Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
ARTICHOKE AND CHICKEN BAKE
This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.
Provided by yooper
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Spray an 11x7 inch baking dish with Pam.
- Salt and pepper the chicken breast halves and place in the dish.
- In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
- Spread artichoke mixture over chicken breasts.
- Bake, uncovered, 30-35 minutes or until chicken juices run clear.
CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE
Super comfort food, but kinda healthy because it has broccoli in it, right? My grandmother passed this chicken and Cheddar recipe down and it is a family favorite. After the first time I made it, I went on a casserole kick and made it twice a week for 3 months straight! I typically serve this over rice, but it is just as great by itself. Last time I didn't make rice, but served it with bread.
Provided by jamanleyx
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
- Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
- Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 22.3 g, Cholesterol 104 mg, Fat 29.8 g, Fiber 1.5 g, Protein 28.6 g, SaturatedFat 15.5 g, Sodium 944.2 mg, Sugar 2.1 g
LIGHT CHICKEN AND BROCCOLI BAKE
Cheesy chicken and broccoli bakes are the ultimate comfort food, but I wanted to give the classic casserole a healthier spin. Mine cuts down on fat and calories, but keeps the same cozy flavor. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese., Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 274 calories, Fat 11g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 667mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE
Make and share this Chicken, Artichoke, and Broccoli Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
- In a skillet over medium heat, melt 1 tablespoon butter.
- Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
- Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
- Add remaining butter to skillet and let melt over medium heat.
- Add in flour and blend.
- Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
- Add in cheese and stir until smooth.
- Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
- Pour sauce over the top.
- Cover and bake at 350° for 40 minutes or until bubbly.
- Stir and top with parmesan cheese.
- Bake uncovered for 5-10 minutes or until cheese melts.
Nutrition Facts : Calories 255.6, Fat 15.1, SaturatedFat 7.9, Cholesterol 55.5, Sodium 587.1, Carbohydrate 14.6, Fiber 3.3, Sugar 2.5, Protein 17.5
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
BAKED CHICKEN WITH HERB CRUMBS
Provided by Jacques Pepin
Categories dinner, weekday, roasts, main course
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut off the wing tips of both chickens and set aside with the necks and gizzards (these can be wrapped and frozen for use in stock or soup). Holding one chicken on its side, cut through the backbone beginning at the neck end with a sharp knife. Spread the chicken open, lay it bone side down on the table, and press it against the table with your hands to flatten it. Pull off the skin; it should come off easily except, perhaps, around the wings. Remove what you can. Repeat with the other chicken.
- Place the two chickens flesh side up on a jellyroll pan and rub with 1 tablespoon of the oil and the Tabasco. Sprinkle with salt. Cover and refrigerate until cooking time.
- Prepare the herb coating. Put the bread slices in the bowl of a food processor and process until they are crumbs. Chop the fresh thyme and fresh oregano in a food processor or by hand with a sharp knife. Combine the bread crumbs; the chopped thyme, oregano and parsley; the black pepper, and the remaining 2 tablespoons oil. Toss gently to coat the bread crumbs lightly with the oil.
- When ready to cook, preheat oven to 400 degrees.
- Pat the herb coating lightly over the surface of the chickens. Place in oven and bake 30 to 35 minutes until the crumbs are nicely browned. Remove and let sit for 10 minutes. Cut into pieces and serve.
Nutrition Facts : @context http, Calories 902, UnsaturatedFat 40 grams, Carbohydrate 13 grams, Fat 62 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 17 grams, Sodium 473 milligrams, Sugar 1 gram, TransFat 0 grams
ARTICHOKE-CHICKEN GARLIC BREAD BAKE
Try out something new with our Artichoke-Chicken Garlic Bread Bake. This Artichoke-Chicken Garlic Bread Bake takes about 30 minutes to make and is a fantastic mixture of Italian flavors. Oh, and did we mention it's topped with garlic bread? Enjoy!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Combine first 3 ingredients in medium bowl; stir in 1-1/2 cups cheese.
- Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Bake 15 min.
- Arrange toast slices over casserole; sprinkle with remaining cheese. Bake 15 min. or until casserole is heated through, and toast is crisp and golden brown.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 37 g
CHICKEN ARTICHOKE CASSEROLE
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.
Nutrition Facts :
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