Post by Atticus Pizzaballa on Jul 22, 2023 11:15:40 GMT -5
Broiled Chicken & Artichokes
Total Time
Prep/Total Time: 15 min.
Makes
8 servings
Ingredients
8 boneless skinless chicken thighs (about 2 pounds)
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley
Directions
1. Preheat broiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan.
2. Broil 3 in. from heat 8-10 minutes or until a thermometer inserted in chicken reads 170°, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.
© 2023 RDA Enthusiast Brands, LLC
Came in mail this morning and sounds good! www.tasteofhome.com/recipes/broiled-chicken-artichokes/print/
Gere is the story behind this creation:
My wife and I first made this chicken entree as newlyweds, and we have been hooked on it ever since. We make it almost weekly now. It's so simple and affordable, yet delicious and healthy. Can't beat that! —Chris Koon, Midlothian, Virginia
Total Time
Prep/Total Time: 15 min.
Makes
8 servings
Ingredients
8 boneless skinless chicken thighs (about 2 pounds)
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley
Directions
1. Preheat broiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan.
2. Broil 3 in. from heat 8-10 minutes or until a thermometer inserted in chicken reads 170°, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.
© 2023 RDA Enthusiast Brands, LLC
Came in mail this morning and sounds good! www.tasteofhome.com/recipes/broiled-chicken-artichokes/print/
Gere is the story behind this creation:
My wife and I first made this chicken entree as newlyweds, and we have been hooked on it ever since. We make it almost weekly now. It's so simple and affordable, yet delicious and healthy. Can't beat that! —Chris Koon, Midlothian, Virginia
