Results 1 - 10 of 44 for chicken breasts artichoke cheese

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Heat oven to 375°F. Scatter artichoke hearts and pearl onions over ... roasting pan. Arrange chicken in single layer in pan. ... 1 piece goat cheese over top of each breast. Add broth. Bake about ... serve with pan juices.

Prepare homemade mayonnaise. Cover and refrigerate. Pound chicken breasts to 1/4" thickness; set aside. Mix cheese, 1/4 cup homemade mayonnaise, ... mixing bowl. Cut artichoke hearts into bite size pieces. ... golden brown. 8 servings.

This Sicilian classic made with chicken, tomatoes, artichokes, peas and feta is ... Arrange the chicken breasts, spaced apart, in a ... Top with feta cheese. Servings: 4 Nutritional Information ... Iron 20%DV *Daily Value e

Preparation Time: Approximately 5 minutes Cook Time: Approximately 25 minutes Heat the oven to 350°F. Combine all ingredients in a 1 ...

Drain and slice artichoke hearts. Preheat oven too 350 ... greased casserole. Put chicken on top - mix in ... with shredded sharp cheese and topped with croutons. Bake ... Serves 8 or 9.



Wash chicken and pat dry. Dredge in ... Worcestershire, milk, mushrooms, artichokes, tomatoes, olives and pimentos ... over chicken. Sprinkle cheese and parsley on top. Cover ... with buttered, parslied pasta.

Dip cutlets in egg and ... skillet and fry chicken thoroughly. Transfer chicken to baking pan, top with cheese slices and artichoke hearts. Prepare soup and pour ... for approximately 20 minutes.

Make a sauce with the ... casserole dish the chicken, artichokes, sauce. Sprinkle with Parmesan cheese. Bake in a 350 degree oven for 45 minutes.

Simmer chicken breasts in chicken broth, covered until ... for sauce. Spoon artichoke hearts over chicken. Melt 2 ... minutes. Stir in cheese, sherry and rosemary until ... through, about 30 minutes.

Preheat oven to 350 degrees. Thaw the artichoke hearts, sprinkle with salt and ... baking dish. Place chicken breasts on top of the artichokes, ... tomatoes with the cheese and spoon over the chicken. ... 1 minutes. Serves 4.

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