* Exported for MasterCook 4 by Living Cookbook *
CRISPY ARTICHOKE AND ROMANO CHICKEN BREASTS
Recipe By : Phillis Carey
Serving Size : 4 Preparation Time:
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
4 boneless skinless chicken breast halvesSalt and pepper to taste
1/4 cup mayonnaise
1 Tbs fresh lemon juice
1 clove garlic, minced
1 Tbs minced fresh basil
1-14 oz. can water-packed artichoke
-- hearts, rinsed, patted dry
and chopped
2 cups coarse fresh breadcrumbs
1/2 cup freshly grated Romano cheese
1. Preheat oven to 450�F. Trim chicken and pound between
2. two sheets of plastic wrap to an even 1/2 inch thickness.
3. Arrange chicken on a parchment-lined baking sheet.
4. Season chicken with salt and pepper.
5. In a small bowl stir together the mayonnaise, lemon juice,
6. garlic, basil and chopped artichokes. Divide the mixture
7. evenly among the chicken breasts and spread to cover the
8. entire surface of each.
9. Toss together the breadcrumbs and Romano cheese.
10. Mound on top of each breast, covering completely and
11. patting down lightly. Bake for 12 to 15 minutes or until
12. chicken is cooked through and breadcrumb topping is
13. nicely browned.
Nutrition (calculated from recipe ingredients)
Calories: 755Calories From Fat: 230
Total Fat: 26g
Cholesterol: 199.7mg
Sodium: 1334.1mg
Potassium: 804.1mg
Carbohydrates: 45.7g
Fiber: 2.9g
Sugar: 4.8g
Protein: 80.1g
Cooking Tip: Tip: Use French bread, with or without crusts, or dense
Cooking Tip: white bread for the breadcrumbs. The bread can be stale
Cooking Tip: but not dried out. Fresh breadcrumbs will stick together
Cooking Tip: when squeezed. Tear the bread into chunks and place in
Cooking Tip: the food processor. Pulse to coarsely chop. When
Cooking Tip: measuring, lightly pack the crumbs.
Recipe Source: Phillis Carey
Author Note: It's like artichoke dip and chicken rolled into one!
- - - - - - - - - - - - - - - - - -
CRISPY ARTICHOKE AND ROMANO CHICKEN BREASTS
Recipe By : Phillis Carey
Serving Size : 4 Preparation Time:
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
4 boneless skinless chicken breast halvesSalt and pepper to taste
1/4 cup mayonnaise
1 Tbs fresh lemon juice
1 clove garlic, minced
1 Tbs minced fresh basil
1-14 oz. can water-packed artichoke
-- hearts, rinsed, patted dry
and chopped
2 cups coarse fresh breadcrumbs
1/2 cup freshly grated Romano cheese
1. Preheat oven to 450�F. Trim chicken and pound between
2. two sheets of plastic wrap to an even 1/2 inch thickness.
3. Arrange chicken on a parchment-lined baking sheet.
4. Season chicken with salt and pepper.
5. In a small bowl stir together the mayonnaise, lemon juice,
6. garlic, basil and chopped artichokes. Divide the mixture
7. evenly among the chicken breasts and spread to cover the
8. entire surface of each.
9. Toss together the breadcrumbs and Romano cheese.
10. Mound on top of each breast, covering completely and
11. patting down lightly. Bake for 12 to 15 minutes or until
12. chicken is cooked through and breadcrumb topping is
13. nicely browned.
Nutrition (calculated from recipe ingredients)
Calories: 755Calories From Fat: 230
Total Fat: 26g
Cholesterol: 199.7mg
Sodium: 1334.1mg
Potassium: 804.1mg
Carbohydrates: 45.7g
Fiber: 2.9g
Sugar: 4.8g
Protein: 80.1g
Cooking Tip: Tip: Use French bread, with or without crusts, or dense
Cooking Tip: white bread for the breadcrumbs. The bread can be stale
Cooking Tip: but not dried out. Fresh breadcrumbs will stick together
Cooking Tip: when squeezed. Tear the bread into chunks and place in
Cooking Tip: the food processor. Pulse to coarsely chop. When
Cooking Tip: measuring, lightly pack the crumbs.
Recipe Source: Phillis Carey
Author Note: It's like artichoke dip and chicken rolled into one!
- - - - - - - - - - - - - - - - - -