On Thu 11 Aug 2005 02:15:30p, Mr Libido Incognito wrote in
rec.food.cooking:
> No idea why I posted this here????
LOL! Neither do I, but I'm glad you did. Sounds really good, and saved
for dinner sometime soon.
>
> @@@@@ Now You're Cooking! Export Format
>
> Creamy Artichoke Chicken Breasts
>
> none
>
> 8 ounces cream cheese - (1 pkg); softened
> 5 1/2 tablespoons sour cream
> 2 tablespoons mayonnaise
> 1/2 tablespoon lemon juice
> 1/2 tablespoon Dijon mustard
> 1 garlic clove; minced
> 1/2 teaspoon Worcestershire sauce
> 1/4 teaspoon hot pepper sauce
> 1/4 cup grated mozzarella cheese
> 1/4 cup shredded parmesan cheese
> 9 ounces marinated artichoke hearts
> 1 green onion; finely chopped
> 4 boneless skinless chicken breast ha
> 2 tablespoons extra-virgin olive oil
>
> Mix cream cheese, sour cream, mayo, lemon juice, Dijon, garlic,
> Worcestershire and hot pepper sauce in food processor until smooth.
> Slowly add cheese, artichoke hearts and onions. (Sauce can be made up to
> a day in advance.)
>
> Brown chicken breasts in oil until 140 degrees (about 10 minutes). Place
> in casserole dish and cover with prepared artichoke sauce. Cover with
> lid and bake at 350 degrees for 30 minutes.
>
> Uncover and place under broiler until cheese bubbles and starts to brown
> on top.
>
> This recipe yields 4 servings.
>
> Source:
> "Low-Carb Forum at http://www.lowcarb.ca"
> S(Formatted for MC6):
> "05-27-2003 by Joe Comiskey - Mad's Recipe Emporium"
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 364 Calories; 23g Fat (57.2%
> calories from fat); 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 83mg
> Cholesterol; 454mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit;
> 0
> Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
>
>
>
>
> Contributor: n/a
>
> Yield: 4 servings
>
> Preparation Time: 0:00
>
>
> ** Exported from Now You're Cooking! v5.67 **
>
>
>
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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