Baked Chicken Breast with Marinated Artichokes

Strangely enough, it has taken Brion and I quite a while to become interested in eating artichokes. When we spent some time in Cuba this year we had a nice meal at an Italian restaurant one evening. The main course was served with some artichokes on it. After tasting them, we realized we should have tried them a long time ago — we have been missing out!

The globe artichoke is a variety of a species of thistle. The edible matter are buds that form within the flower heads before the flowers come into bloom about six months after planting. The buds that are not harvested,  change to a coarse, barely edible form when the flower blooms. They can be harvested as many as 30 times in a season. The peak seasons are spring and early autumn.

Since the bottled marinated version has all the same things you would use in marinating chicken, why not keep it real simple. Combine the chicken with the marinated artichokes, a little salt and pepper and you end up with some nice tender chicken covered in artichokes. Yum!

Baked Chicken Breast & Marinated Artichokes
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Servings
4
Servings
4
Baked Chicken Breast & Marinated Artichokes
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a bowl, combine chicken breasts & artichoke hearts with liquid. Cover & refrigerate for 1 hour.
  2. Preheat oven to 325 F. Place chicken, artichokes & 1/4 cup of the liquid into a baking dish. Sprinkle with salt & pepper. Bake for 45-55 minutes or until chicken is cooked through. If you prefer, place under broiler for 2-4 minutes to brown chicken before serving.
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Amigos Birthday

Today, December 21st, ‘our’ precious little Amigo is having his 14th birthday. Technically he belongs to my sister Loretta, who adopted him when he was only two months old. If you are a dog lover and have ever been in the presence of a Dachshund, you will understand how easily they can ‘velcro’ themselves onto your heart. Brion and I are accepted by him as if we were his aunt and uncle, so I guess you could call us part of his ‘pack’.

The antics of a Dachshund are priceless. During visits to our house he could come up with all kinds of games. One such game was to put his ball in a chosen spot then sit, out of sight, patiently waiting and watching to see how long it would take you to find it.

To be loved by a Dachshund is truly a privilege of a lifetime never to be taken lightly.

For today’s blog recipe, I thought it would be nice to have roasted chicken breast with a savory-sweet stuffing of apricot and brie, accompanied with small roasted potatoes.

                                       HAPPY BIRTHDAY TO AMIGO!

Apricot & Brie Stuffed Chicken Breasts
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Servings
4
Servings
4
Apricot & Brie Stuffed Chicken Breasts
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Servings
4
Servings
4
Ingredients
Potatoes
Servings:
Instructions
Potatoes
  1. Preheat oven to 400 F. In a plastic bag, combine potatoes, olive oil, seasoned salt, pepper, garlic & lemon zest; toss well. Place on a foil lined large baking sheet & roast for 10 minutes.
Chicken Breast/Stuffing
  1. Place walnuts, 1 cup fresh basil & garlic in food processor; slowly add 1 Tbsp olive oil until mixture becomes paste-like. Next add brie, cream cheese & egg to the food processor & pulse until mixed well. Season with salt, pepper & pepper flakes.
  2. Place chicken breasts between 2 sheets of plastic wrap & carefully flatten with a meat mallet. Divide stuffing between the 4 breasts. Roll up or fold over, enclosing filling well. In a small bowl, combine apricot preserves, balsamic vinegar & remaining Tbsp olive oil.
  3. Remove potatoes from oven & slide them around a bit to make room for the chicken. Place the chicken on the pan; brush apricot mixture all over breasts. Place the pan back in the oven & roast for 30-40 minutes or until the chicken is cooked through & potatoes are golden. Garnish with fresh basil if preferred.
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Taco Salad in Edible Tortilla Bowls

Summer time is salad time! Taco Salad  is the full meal deal, infinitely customizable, inviting experimentation and creativity. Being so versatile, it can be enjoyed in almost any setting.

This Texas-Mexican inspired salad was very popular in the late 1960’s. It’s name comes from the Texas-Mexican Railway. Pioneers brought Anglo influences to Texas, where the Texas-born Mexicans lived. As a result, the ingredients from their different cultures blended together.           Tex-Mex combines elements of Anglo, Spanish and Mexican.

The taco salad is unique in that it can be served in an edible tortilla bowl. I recall in the food industry, this meal had huge visual appeal for the customer. How could you resist ordering one after seeing it’s impressive presentation? The ingredients in a taco salad can vary according to preference and can be made to fit into any type of cuisine with different seasonings and modifications.

Typically the taco salad includes lettuce, beans, tomatoes, green onion, meat, cheese and sour cream. Other condiments might include guacamole, salsa, garlic and cumin.

The salad featured in today’s blog picture is the beef version but I have included similar recipes for chicken and vegetarian ideas as well. Tortilla bowls are easily made by baking them in the oven. No need to add those calories by deep frying them. I love the full meal salad idea — be it a Chef’s salad, Cobb, Taco you name it! I hope you will enjoy one to this summer.

 

Taco Salad
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Taco Salad doesn't have to be 'old school' and boring --- customizing it to your personal tastes makes a huge difference.
Servings
4
Servings
4
Taco Salad
Yum
Print Recipe
Taco Salad doesn't have to be 'old school' and boring --- customizing it to your personal tastes makes a huge difference.
Servings
4
Servings
4
Instructions
Tortilla Bowls
  1. Preheat oven to 425 F. Warm tortillas slightly until pliable. Spray or butter both sides of tortilla lightly, then drape over oven proof bowls, pinching sides to form bowl shape. Bake 5-7 minutes, watching carefully as not to burn. Remove from oven & cool on wire rack.
Beef Taco Meat
  1. In a skillet, heat oil over medium-high heat. Add onion & cook until softened, about 5 minutes.Stir in chili powder & garlic & cook until fragrant, about 30 seconds. Add ground beef & cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar & sugar; simmer until slightly thickened but still saucy, about 5 minutes. Remove from heat & season with salt & pepper.
Chicken Taco Meat
  1. Place chicken breasts between 2 sheets of plastic wrap & pound to flatten to uniform thickness, about 1/2-inch. In a small dish, combine spices. Sprinkle over chicken breasts. In a skillet, heat oil over medium-high heat. Add chicken breasts to pan & cook until juices run clear & the center is no longer pink. Remove from pan & allow to rest 5 minutes. Slice into bite size strips.
Salad Dressing
  1. In a small bowl, whisk dressing ingredients.
  2. To assemble salads: In a large bowl, combine romaine, beans, green onions, cilantro, olives, jalapeno peppers. Toss with salad dressing. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat choice; sprinkle with tomatoes & cheese. Top with avocado slices if desired.
Recipe Notes
  • Sour cream & salsa are also nice as extra condiments or in place of the salad dressing.
  • If you prefer a Vegetarian Taco Salad, just eliminate the meat part, equally as good.
  • Be adventurous, customize to your preference so you get the most enjoyment out of 'your' salad.
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