Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Chicken and Artichoke Ole
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4 skinless boneless chicken breasts |
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Salt and Pepper or Seasoned Salt |
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1 tablespoon olive oil |
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1 (14 ounce) can quartered artichoke hearts, rinsed and drained |
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1 (10 ¾ ounce) can cream of chicken soup |
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¾ cup homemade salsa |
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1 teaspoon ground cumin |
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½ teaspoon ground chipotle pepper seasoning (optional) |
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¼ cup diced red bell pepper (optional) |
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1 (2 ¼ ounce) can sliced ripe black olives, drained |
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2 Tablespoons chopped fresh cilantro |
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Season chicken breasts as you prefer. Brown the chicken in hot oil over medium heat. Remove from skillet and place in 9 x 9 casserole. Top with artichoke hearts. |
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Stir together soup, homemade salsa, cumin, and if desired, ground chipotle pepper seasoning and bell pepper. Pour sauce over chicken; sprinkle with sliced olives. Bake 350 for 30 minutes. Sprinkle with cilantro. |
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Homemade Salsa |
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1 (10 ounce) can Rotel diced tomatoes and green chilies |
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½ small red onion, finely chopped |
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¼ cup chopped fresh cilantro |
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1 teaspoon cumin |
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1 teaspoon lemon juice |
Combine all ingredients. Cover and chill until ready to serve.
NOTE: This is in the March 2005 Southern Living. I did make the salsa and I did use both the red peppers and the chipotle pepper seasoning, which I found at Publix. It was in the McCormick Gourmet Spices section. The recipe is spicy, so if you prefer things less spicy, you could eliminate or cut down on the pepper and buy some mild salsa. I did choose to serve it over Zataraines Yellow Rice and it was really good that way. I served it with green beans with almonds and a fruit salad so there would be something cool and refreshing on the plate to counteract the heat of the main dish. The recipe did not call for it to be served over yellow rice, but I though it would be good due to the sauce.