You know what I’m talking about. That delightful moment when you get to dunk a chip or a pretzel or a veggie or a cracker or a million other dip vehicles into a delicious bowl of goodness…
Especially if that dip happens to have cheese in it.
So what if you got to dunk a whole piece of chicken into some dip? Sounds weird, right? Well let me tell you something…I did that. With this artichoke topped chicken. And its only weird in best, most scrumptious way possible.
The chicken is moist and tender and the artichoke dip on top is creamy and flavorful. And there is a crust that forms when you place it in the oven, which adds the slightest crisp to the outside.
Get a fork full of that!
ARTICHOKE TOPPED CHICKEN
2 chicken breasts, pounded thin
salt & pepper
1 tablespoon olive oil
1/4 cup mayonnaise
1/2 teaspoon garlic powder
1 teaspoon chives
1/4 cup jarred or canned artichoke hearts, drained and chopped
1/3 cup grated white cheddar or mozarella cheese
Preheat oven to 450. Line a pan with non stick foil.
Season both chicken breasts with salt and pepper. Heat olive oil in a skillet over medium high heat and add chicken. Cook breasts for about 4-5 minutes per side, until they are just done.
While the chicken is cooking, in a small bowl combine, mayonnaise, garlic, chives, chopped artichokes, and cheese. Set aside.
When the chicken is done, place it on the lined pan. Spread the artichoke mixture over top of each piece. Sprinkle with paprika.
Bake for 5-10 minutes, until the cheese has melted and a nice crust has formed.
Devour that deliciousness!
Inspired by Sugar Laws.