I will be the first to admit that I usually buy pre-made chicken breasts for dishes that call for chopped or shredded chicken. I think it is worth the extra cost because then I don't have to touch raw chicken. Ew. Sometimes I even avoid a chicken recipe altogether. This recipe just goes to show that I will do most anything for artichokes, mushrooms, and cheese. We enjoyed this chicken dish with a side of roasted fingerling potatoes and asparagus. It was delicious and well worth having to touch raw chicken.
Oh, and if you don't like mushrooms you can either 1) suck it up and give them a try in this recipe because they are chopped up small and mixed in with artichokes and cheese or 2) omit the mushrooms and substitute chopped spinach for an artichoke and spinach crusted chicken.
|Artichoke, mushroom and cheese mixture.|
|Chicken breasts topped with artichoke, mushroom, and cheese mixture.|
Artichoke and Mushroom Crusted Chicken Breasts
Adapted from sugarlaws.com
Total Time: 25 minutes
- 4 boneless, skinless chicken breasts
- 1 cup chopped artichoke hearts
- 1 cup chopped crimini mushrooms
- 1/2 cup shredded sharp white cheddar
- 1 tablespoon mayonnaise
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- Pound the chicken breasts between saran wrap to an even thickness. Salt and pepper both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken breasts until browned and cooked through, approximately 5 minutes on each side.
- While chicken is cooking, mix the artichoke hearts, mushrooms, cheese, and mayonnaise together in a bowl.
- Once chicken is cooked, remove from pan and onto a baking sheet.
- Top each chicken breast with the artichoke and mushroom mixture.
- Broil the chicken in the oven for approximately 5 minutes, or until the artichoke, mushroom, and cheese starts to brown. Watch the chicken carefully so that it does not burn.