Ingredients
- pinach Artichoke Chicken
4 chicken breasts I cut the breasts into tender size strips
1 frozen spinach/artichoke TGIF dip
¼ shredded asiago cheese (or I use parmesan)
1 tsp garlic
1 tsp creole seasoning
½ cup italiam bread crumbs
1/3 cup butter
Cut slits in each chicken. Thaw dip. Mix in garlic with dip. Stuff chickens and secure with toothpicks. I didn't use toothpicks, they held together fine. I put spinach dip in the middle of the strip and then rolled it up in to a spiral. Blend bread crumbs, cheese and creole seasoning. Dip breasts in melted butter and dredge in crumb mixture. Set in dish. So I essentially had a bunch of little chicken pinwheels
Artichoke sauce:
¼ cup butter
1 can artichoke hearts, chopped I put them in the food processor.
1 tsp parsley
½ tsp creole seasoning
3 tsp flour
3 cup chicken stock I only used 1 can of vegetable broth because I didn't want it to be too saucey.
1 cup cream I used about 3/4 cup of light cream.
Heat butter. Add artichokes and parsley. Saute about 3 min. Sprinkle over w/ flour. Slowly add stock and cream and any leftover dip. Bring to a boil and simmer. Season with creole seasoning. Add any of the leftover dip to sauce also. Preheat oven to 375 degrees. Pour sauce over chicken and bake for 40 minutes.
It made enough for the 2 of us to eat for 3 nights. I served it with one of those lipton pasta sides (alfredo I think), asparagus and garlic bread. It was delicious!
Description
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