Chicken and Artichoke Recipe
When it comes to simple yet delicious meals, this chicken and artichoke recipe is a winner! I just love artichoke and can eat this dish anytime day or night.
Whether it’s a small gathering with your family or a large party with the aunts and uncles, this dish will surely be a fan favorite. My sister in-law made this dish for my nephew’s communion party and it was a hit.
Be sure to leave some bread aside to soak up the dressing. Enjoy!
One package of thick chicken cutlets (about 3-4)
One small crate of fresh mushrooms
Two 12oz. jars of marinated artichoke hearts
One small 8oz. jar of Italian salad dressing
Salt & pepper
One 16 1/8 x 11 3/4 aluminum roasting pan or one 13 1/4 x 9 5/8 lasagna pan
Cut chicken cutlets into nugget size pieces. In a small bowl scramble eggs. In another bowl, add seasoned breadcrumbs. Dip each chicken piece in egg and then into breadcrumbs until fully covered, set aside.
In a medium size frying pan, heat vegetable oil on medium/low heat. Add enough oil to lightly cover bottom of pan. Cook chicken, turning occasionally until golden brown. Adjust heat as necessary.
When done, put chicken pieces into a baking pan, add mushrooms, a little salt & pepper, marinated artichoke hearts and salad dressing. Mix altogether and put in preheated 400 degree oven for about ½ hour, then serve.
This is a great dish for parties! Just double or triple the ingredients, depending on the amount of people you will be serving.
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