Yes, yes, I know it's not Tuesday...
Before we get started talking about my yummy dinner idea, I'd like to nominate my picture of said dinner to the "amateur dinner blogger hall of fame for bad food styling". I forgot to take a picture of the food until I was sitting at the table, and then I sadly realized I made all the wrong visual choices to accurately capture the creamy sexiness of this dish. It's kinda hard to tell where one things ends and another begins - I promise, there is a piece of chicken under all that stuff! Oh well, you'll just have to trust me.
Although it's quick and easy enough to make after work on a weeknight it tastes fancy enough for Sunday dinner. Offset all richy richness with a green salad and serve on top of some noodles or rice... whatever floats your boat. Okie dokie artichokie? Sorry, I couldn't resist. Anyhoo... on with the recipe! This isn't really one of those recipes where you have to measure precisely. You can vary the amounts of the sour cream, mayonnaise and parmesan cheese to your particular liking. I prefer it to be about 1/2 mayo and 1/2 cream - using lowfat options for both.
Creamy Artichoke Chicken Bake
- 4 boneless, skinless chicken breasts
- 1/2 cup light sour cream
- 1/2 cup mayonnaise
- 1 cup parmesan cheese, divided
- 1 14-15 oz. can artichoke hearts, drained and coarsely chopped
- 1 medium onion, chopped (I used purple for color - because It's my perogative : )
- 2 cloves garlic, minced
- 2 Tbsp. butter or olive oil
- 1/4 cup Italian bread crumbs
- salt and pepper to taste
Preheat the oven to 375ºF. Generously salt and pepper your chicken breasts and lay them in a baking dish, then set aside. Saute in melted butter, or olive oil, your minced garlic for about one minute until it becomes fragrant. Add in the onions and continue to cook until onions are tender, remove from heat and set aside. Meanwhile, drain artichokes and roughly chop, then combine with onions.
Mix the sour cream, mayonnaise and 3/4 cup of parmesan cheese together in a bowl. Stir in artichokes and onions before evenly spreading the mixture over the chicken breasts, letting it settle down in between the breasts in the dish. In a separate small bowl, combine the bread crumbs and remaining parmesan cheese. Sprinkle evenly over the chicken and bake for 35-40 minutes until top turns golden brown and chicken is cooked completely. If you have really thick breasts - this may go for another 10 minutes.... use a thermometer if you're not sure. Mine usually takes right about 35. Let cool for about 5 minutes and serve.