In my opinion, this is actually 7 out of 5 stars. That's how good it is. The first time we had it, my husband said it was good enough to have come from a restaurant. Like how I tried getting all fancy with the asparagus? I have a feeling square plates work so much better for arranging food. If you ask my sisters what I wanted to be when I grew up, they'd know I wanted to be a food photographer. We'd be in the Sonic drive through and I would just sit there analyzing their food posters. I guess this new cooking spree of mine will help me get better! Ok, down to business. This is such an easy recipe.
4 boneless chicken breasts (*I used six boneless chicken thighs*)
1/2 cup mayonnaise
1/2 cup sour cream
1 cup parmesan cheese, 4 ounces (*My cheaper hack: Italian Style Six Cheese Blend*)
1 clove garlic, minced
Pepper, to taste
14 ounce can artichoke hearts, drained and chopped
Pound the chicken breasts flat(*did not do this*) and place them on a rimmed foil-lined baking sheet. Mix the remaining ingredients and spread evenly over the chicken. Bake at 375º 15 minutes (*I cook mine for 35 minutes because I have no idea how long it takes chicken to cook and the thighs don't dry out if overcooked*). Keeping the chicken on the center oven rack, turn on the broiler and broil the chicken about 5-7 minutes until the topping has browned, watching it closely so that it doesn't burn (*I did not broil mine at all*).
Seriously, plan to make this meal. You won't be disappointed. I'm sure kids would love it as well (as long as you don't say artichoke).
It's a Keeper
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