Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs

Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs
Photo by Becky Luigart-Stayner

Ingredients

  • 18 baby artichokes
  • 2 tablespoons olive oil, divided
  • 18 baby artichokes
  • 1 ½ ounces French bread baguette
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 ½ ounces French bread baguette
  • 1 tablespoon canola oil
  • + 40 more ingredients
    • ¼ cup fresh lemon juice
    • 5 quarts water, divided
    • 1 ½ ounces French bread baguette
    • 1 tablespoon canola oil
    • 1 cup dry white wine
    • 1/3 cup kosher salt
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ¼ cup fresh lemon juice
    • 5 quarts water, divided
    • 6 bone-in chicken breast halves, skinned
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1/3 cup kosher salt
    • 2 tablespoons olive oil, divided
    • 1 tablespoon canola oil
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 18 baby artichokes
    • 1 ½ ounces French bread baguette
    • ¼ teaspoon freshly ground black pepper
    • 6 bone-in chicken breast halves, skinned
    • ¼ cup fresh lemon juice
    • 1 cup dry white wine
    • 5 quarts water, divided
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons olive oil, divided
    • 1 cup dry white wine
    • 1 cup dry white wine
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons olive oil, divided
    • ¼ cup fresh lemon juice
    • 5 quarts water, divided
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1/3 cup kosher salt
    • 6 bone-in chicken breast halves, skinned
    • 6 bone-in chicken breast halves, skinned
    • 1/3 cup kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon canola oil

1. Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours. 2. Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough oute...

View full recipe at My Recipes

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