Saturday, February 8, 2014

Chicken Spinach Artichoke Bake

Chicken Spinach Artichoke Bake
4-6 Chicken Breasts
1 can artichokes (whole or quartered)
1 box spinach (thawed and drained)
1 cup sliced mushrooms (fresh, not canned is best)
1/2 onion cut into large chunks
2 Tbsp course brown mustard
2-3 cloves minced garlic
1/4 cup balsamic vinegar
1/4 cup chicken broth
1/4 tsp basil
1/4 tsp thyme
1/4 tsp tarragon
1 bay leaf
salt and pepper
sprinkle parmesan cheese (approximately a tablespoon for each chicken breast)

1.)  Preheat oven to 375 degrees
2.)  Place sliced veggies on bottom of a lightly sprayed 9x13 baking dish and top with chicken breasts; salt and pepper each breast
3.)  Mix mustard, garlic, vinegar, broth and seasonings and pour over chicken
4.) Sprinkle a little grated parmesan over each chicken breast and bake for 45 minutes
*garnish with fresh chopped parsley or basil*

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