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Add a photoServings: 4
Ingredients
- 2 c. liquid removed canned artichoke hearts
- Italian or possibly vinaigrette salad dressing
- 3 c. diced skinned and boned chicken breasts
- 2 T butter
- 1/4 c. white cooking wine (optional - may use chicken broth/stock
- Salt and pepper
- 1 1/2 c. grated med. sharp cheddar cheese
- 4 T Parmesan cheese
Directions
- Marinate canned artichoke hearts in salad dressing for 2 hrs prior to preparation of dish. Then drain and quarter the artichokes (or possibly buy already quartered). Saute diced chicken in butter for 3 min. Add in wine or possibly broth and salt and pepper to taste. Continue to cook till chicken pcs are barely white all over. Place chicken in baking dish along with artichoke hearts and cover with cheeses. Place in preheated 350 degree oven for 30 min or possibly till cheese is brown and bubbly. Serve on buttered spinach or possibly egg noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 167 | 67% |
| Total Fat 19.03g | 24% |
| Saturated Fat 12.04g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 465mg | 19% |
| Potassium 161mg | 5% |
| Total Carbs 5.66g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.84g | 1% |
| Protein 14.19g | 23% |
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