Therefore, since we are surrounded by such a great cloud of witnesses, let us throw off everything that hinders and the sin that so easily entangles. And let us run with perseverance the race marked out for us, 2 fixing our eyes on Jesus, the pioneer and perfecter of faith. For the joy set before him he endured the cross, scorning its shame, and sat down at the right hand of the throne of God.
Do you ever look at a package of chicken breast, and think, “What am I going to do with this?” Well, that was me last week. I drew a complete blank on what I wanted to do with it for dinner. I felt like I had just made the same things over and over and wanted to try something new. I always marinate my grilled chicken in Italian dressing, so I started with that. Then I came upon a recipe that mixed artichokes with a creamy Parmesan sauce, and I knew I had a winner for this chicken dinner!
Parmesan Artichoke Chicken
- 1 bottle of Italian dressing, I used a light Olive Garden brand
- 4 boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 (15 oz.) can of artichoke hearts, drained and chopped
- 3/4 cup Parmesan cheese, grated
- 3/4 cup mayonnaise (I use light)
- 1 teaspoon chopped garlic
- fresh basil for garnish
Marinate chicken in Italian dressing for a few hours, to over night.
Heat olive oil in skillet and brown chicken on each side, being sure to season the chicken with salt and pepper.
Preheat over to 375 degrees.
In a bowl mix the artichokes, cheese, mayo, and garlic. Place chicken on a foil lined baking sheet, and spread with the artichoke mixture. Bake for 20-25 minutes, or until juices run clear.
This easy chicken dinner was a lifesaver when I couldn’t think of anything else to do with chicken breast. It was a big hit with Instant Pot risotto and steamed lemon pepper broccoli. It just might make it into the regular rotation of chicken dishes!
Until next time,