 |
| Spinach Artichoke Chicken |
On Monday, we flew into our "home" airport right at dinner time. Jenn lives just a half hour away so we had planned ahead of time to go over to her place after we landed. She had some stuff she wanted us to help her hang, but she also had a wonderful dinner waiting for us! What a treat - we had a delicious chicken fajita feast and got to catch up on all kinds of interesting news in her world. While we were eating her yummy dinner, she remarked that she needed some easy but different ways to deal with a chicken breast. Well, Jenn - here you go - I hope this helps!
Spinach Artichoke Chicken
Split the chicken breasts and spread 1/4 cup of spinach artichoke dip (recipe below) on each one. If you want a stuffed look, "close" the split breast. Bake at 350 for about 50 - 55 minutes.
John Purdue Room Spinach and Artichoke Dip - Caroline got this recipe from the HTM program at Purdue when she worked in the John Purdue Room. It is the best Spinach Artichoke dip I have ever had!
8 Cups loosely packed fresh spinach
1 (15oz.) can of artichoke hearts
12 oz. cream cheese
1/2 cup sour cream
1/2 cup mayonaise
2/3 cup grated parmesan cheese
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
In a mixing bowl, combine all the ingredients. (I use the bottom of a glass to help work the cream cheese in) If using as a dip, put in oven safe dish and top with some extra parmesan cheese, and bake at 350 for 25 - 30 minutes until brown on top and heated through out. (You can use light mayo, reduced fat cream cheese, reduced fat sour cream. I have even used plain nonfat yougurt in place of the sour cream.)
Split the chicken breasts and spread 1/4 cup of spinach artichoke dip (recipe below) on each one. If you want a stuffed look, "close" the split breast. Bake at 350 for about 50 - 55 minutes.
John Purdue Room Spinach and Artichoke Dip - Caroline got this recipe from the HTM program at Purdue when she worked in the John Purdue Room. It is the best Spinach Artichoke dip I have ever had!
8 Cups loosely packed fresh spinach
1 (15oz.) can of artichoke hearts
12 oz. cream cheese
1/2 cup sour cream
1/2 cup mayonaise
2/3 cup grated parmesan cheese
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
In a mixing bowl, combine all the ingredients. (I use the bottom of a glass to help work the cream cheese in) If using as a dip, put in oven safe dish and top with some extra parmesan cheese, and bake at 350 for 25 - 30 minutes until brown on top and heated through out. (You can use light mayo, reduced fat cream cheese, reduced fat sour cream. I have even used plain nonfat yougurt in place of the sour cream.)
Aunt Betsy's Feta and Sun Dried Tomato Stuffed Chicken
For each chicken breast you will use, gently combine 2 tablespoons crumbled feta cheese, 1 tablespoon coarsely chopped dried tomatoes, 1/8 of a teaspoon of dried oregano, and 1/2 teaspoon of olive oil. Place the mixture on top of a split chicken breast. If desired, close and secure with a tooth pick or two. Pour 2 tablespoons of some kind of oil and vinegar mixture over the top of each breast. You could use Greek salad dressing, the marinade from the Zesty Chicken Oregano post, or just the basic vinegar and oil in the Salad Dressing 101 post. Bake the chicken at 350 for about 50 - 55 minutes.
The bare bones version:
Sprinkle about 2 tablespoons of store bought herbed stuffing (Pepperidge Farm is nice because it contains whole wheat bread) over each chicken breast. Drizzle each breast with a teaspoon of melted butter (or I Can't Believe It's Not Butter). Bake at 350 for about 50 - 55 minutes.
The jazzed up version: Before you put the stuffing and melted butter on the chicken breast, place a slice of cheese and some cream of chicken soup that has been thinned out with some white wine. ( Or just do the soup, etc.)
Or: Add nuts, dried cranberries, chopped apricots to the dried stuffing
Sprinkle about 2 tablespoons of store bought herbed stuffing (Pepperidge Farm is nice because it contains whole wheat bread) over each chicken breast. Drizzle each breast with a teaspoon of melted butter (or I Can't Believe It's Not Butter). Bake at 350 for about 50 - 55 minutes.
The jazzed up version: Before you put the stuffing and melted butter on the chicken breast, place a slice of cheese and some cream of chicken soup that has been thinned out with some white wine. ( Or just do the soup, etc.)
Or: Add nuts, dried cranberries, chopped apricots to the dried stuffing
No comments:
Post a Comment