| Creamy Artichoke Chicken Breasts
8 ounces of cream cheese - (1 pkg) softened
5 1/2 tablespoons of sour cream
2 tablespoons of mayonnaise
1/2 tablespoon of lemon juice
1/2 tablespoon of Dijon mustard
1 garlic clove minced
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of hot pepper sauce
1/4 cup of grated mozzarella cheese
1/4 cup of shredded parmesan cheese
9 ounces of marinated artichoke hearts
1 green onion finely chopped
4 boneless skinless chicken breast halves
2 tablespoons of extra-virgin olive oil
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Mix cream cheese, sour cream, mayo, lemon juice, Dijon, garlic, Worcestershire and hot pepper sauce in food processor until smooth. Slowly add cheese, artichoke hearts and onions. (Sauce can be made up to a day in advance.)
Brown chicken breasts in oil until 140ºF. (about 10 minutes). Place in casserole dish and cover with prepared artichoke sauce. Cover with lid and bake at 350ºF. for 30 minutes.
Uncover and place under broiler until cheese bubbles and starts to brown on top.
This recipe yields 4 servings.
Formatted for MC6 05-27-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 364 Calories; 23g Fat (57.2% calories from fat); 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 454mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Low-Carb Forum at http://www.lowcarb.ca |
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