- 4 boneless, skinless chicken breast halves
- 3/4 C mayonaisse
- 3/4 C Parmessan Cheese
- 1 - 15 oz. can artichoke hearts, chopped
Preheat oven to 375.
Place Chicken Breasts in a greased baking dish.
In a medium bowl, mix together the mayo, parmessan, and artichoke hearts.
Spread Artichoke mixture evenly over Breasts and bake for 30 - 40 minutes, uncovered or until meat is no longer pink in the middle and juices run clear.
That's all. Maybe the drug fog will clear and you'll get something insightful or witty later in the day.
6 comments:
I hope you get to feelin' better! I like the recipe though!
Only had artichokes once - the "-choke" portion of the name was instructive - like a slimy green hairball - I may have to try your recipe, though - since it's the 'hearts', I'd guess they'd be tender ................ ;-)
Holly, I'll confess something that may result in the revocation of my Man Card. I have started saving your recipes. I have always been a griller, not a chef. Hopefully your culinary tips will get me some mileage with my lady friend. ;)
Of course, a compliment wouldn't be a compliment from the AD if it didn't include a double entendre...
...so I have renamed your recipe "Holly's Artfully Choked Chicken."
Gee, Y'all, just reading those vivid descriptions and ponderin' on the images thereof is enough to gag a Goddess.
And g...nice to know some things nevah change...you always were fond of breasts.
Thanks for the grins, y'all. I feel a bit better.
Geeeeez, I was starting to wonder when those drugs were gonna wear off!
I suppose I should check with Hubby and see if he likes artichokes--not that it would make any difference once he found out where the recipe was from. You are THE Food Goddess as far as he is concerned.
OMG - this Artichoke Chicken sounds glorious! I have to say catching up on your blog today is the first time in 3 weeks on this diet that I'm feeling serious food-lust! *drool*
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