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rosemary sriracha chicken thighs, skillet corn
braised short ribs in tomato sauce, polenta
baked chipotle ranch chicken taquitos, black beans
vodka pasta, salad
pork tenderloin cooked in milk, mashed potatoes, green beans
Mongolian beef, white rice, broccoli
crispy chicken salad with avocado ranch

Friday, May 18, 2012

Artichoke and Spinach Crusted Chicken

spinach and artichoke crusted chickenI saw a recipe for Artichoke Crusted Chicken on Pinterest. It sounded good, but I wanted to streamline the recipe and add some spinach to the mix. The result was an easy weeknight meal that involves minimal prepwork and hands on time. The dream, right? Until C and Miss F both picked off the artichoke topping. Miss F I can understand, she is my meat loving girl, but C? I asked him what on earth was wrong with artichokes, spinach and cheese. His response was that it was too rich. Ha! This from the man who would be happy eating chicken pot pie every night for dinner. So this goes down as another great recipe that I will never get to cook for my family again. Add it to the vault.
Artichoke and Spinach Crusted Chicken

¼ cup mayonnaise
¼ cup grated Parmesan cheese
1/3 cup shredded Mozzarella cheese
1/3 cup artichoke hearts, chopped
½ cup baby spinach
Squeeze of fresh lemon juice
Dash of hot sauce
4 boneless skinless chicken breasts

Preheat the oven to 425 degrees. Spray a glass baking dish with cooking spray. In a small bowl, combine the mayonnaise, Parmesan, Mozzarella, artichokes and spinach. Add the lemon juice and hot sauce. Salt and pepper to taste. Place the chicken breasts in the greased baking dish. Top each piece of chicken with ¼ of the artichoke mixture. Bake for 30 to 40 minutes, until chicken is cooked through and the topping is beginning to brown and bubble.
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1 comment:

Krissy said...

This is going on my to-make list very soon!

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