Thursday, August 18, 2011

What's for Dinner?

I have never seen a field of artichokes before, but I would love to.  In fact I would love to HAVE a field of artichokes, because we think they are delicious.  Raw out of the can, steamed with lemon butter or mayo on the side or marinated, they are wonderful in the kitchen. This simple and easy recipe is fast and easy in a pinch.  It is a great one to serve company.  It is also gluten free! ( As long as you haven't contaminated your mayo with bread crumbs.  We keep a separate squeeze bottle for when we know we will have gluten free guests!)

Artichoke Chicken

1 (15 ounce) can artichoke
hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic powder
4 skinless, boneless chicken
breast halves

1.    Preheat oven to 375 degrees F (190 degrees C).
2.    In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic powder. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3.    Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Accompany it with brown rice and a tossed green salad and you have a yummy quick dinner. This easy recipe makes perfect brown rice.

 Foolproof Oven-baked Brown Rice from Cook's Illustrated

1 1/2 cups long-, medium- or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon salt

1. Adjust the oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch square baking dish.
2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.


1 comment:

  1. I've had artichoke chicken before and loved it, but have never made it. I need to give that one a try.


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