Artichoke Chicken
Inspired by artichoke dip appetizers, this juicy chicken is full of flavor
Ingredients
- 1 tablespoon olive oil or avocado oil
- 2 pounds boneless, skinless chicken breasts, 4-6 pieces
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 can artichoke hearts, drained and diced or quartered
- 1 lemon, juice of
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 3/4 cup mayonnaise
- 1 cup grated or shredded Parmesan cheese
- 1 cup Gruyere cheese, shredded
Instructions
Preparation
- Heat oven to 375 degrees. Pour oil into bottom of 9x13 glass or ceramic casserole dish, coating the bottom of the dish. Place each chicken breast in a plastic zipper bag and pound to even thickness - not thin, just even. Add chicken to dish, turning to coat both sides with oil.
- Season both side of chicken with salt, pepper, and garlic powder. Set aside.
Artichoke Topping
- In small bowl, combine artichoke hearts, lemon juice, mayonnaise, garlic powder, onion powder, and pepper. Stir in Parmesan cheese.
- Spread artichoke mixture over the chicken.
- Tope with shredded Gruyere cheese.
- Bake 45 minutes.
- Let chicken stand for about 10 minutes before serving.
