April 14, 2007

Artichoke Crusted Chicken

I found this recipe on a message board and couldn't wait to try it! Doesn't it sound delicious?

Artichoke Crusted Chicken

This recipe is for pan-seared and roasted chicken crusted with an artichoke-and-cheese mixture. It is best served over Yukon gold mashed potatoes with sauteed vegetables and a roasted pepper cream sauce.

• 1 oz. crumbled goat cheese
• 4 oz. shredded Havarti cheese
• 6 oz. roasted artichoke hearts

Roast artichoke hearts drizzled with olive oil for about 10 minutes at 400 degrees. Allow to cool before cutting. Combine chopped artichokes, goat cheese and Havarti cheese together. Blend well.

2 5-oz. chicken breasts (trimmed)

Heat saute pan over high heat. Add 3 tbsp. of olive oil.
Dredge chicken in seasoned flour and place in heated pan.
Pan sear chicken until golden brown on both sides.
Spread artichoke mixed over chicken breasts and roast in oven at 425 degrees for about 10 to 12 minutes.

• 2 tbsp. roasted red bell pepper (pureed)
• 4 oz. heavy cream
• salt and pepper

Heat heavy cream to a slow boil. Add pepper puree and allow to cook until thickened. Season with salt and pepper.Print Friendly and PDF