Saturday, February 21, 2009

Chef Chuck's Chicken and Artichokes


Pollo e Carciofi

This is one of our favorite chicken dishes, from my, Mom. Our family has enjoyed this recipe for a long time. The chicken is very moist and tender if cooked at the right internal temperature. The marinated artichokes release a concentrated flavor when baked. The plump whole mushrooms also add more moisture. The homegrown carrots we picked from the greenhouse add color and sweetness. Recipe below.

Chicken and Artichokes
2 organic boneless chicken breasts
1 egg beaten
panko breadcrumbs
12 fresh mushrooms
1/3 cup marinated artichokes
3 tablespoons extra virgin olive oil
1/2 cup organic chicken broth
3 tablespoons pecorino cheese
salt and pepper to taste


In one bowl beat egg add 1 tablespoon grated pecorino, salt and pepper. In another bowl pour in breadcrumbs. Wash and pat dry chicken, wash hands, dip chicken in egg mixture and then into breadcrumbs. In a large fry pan add 3 tablespoons olive oil and brown chicken for about 3 minutes on both sides. Add artichokes, mushrooms, and broth put lid on and bake in a 375 degree oven for 15 minutes. Internal temperature should be about 170 degrees. Sprinkle 2 tablespoons of pecorino over finished dish.
Serves 2


Walnut Carrots


Steam carrots, set aside. In a small fry pan heat olive oil add chopped walnuts and stir for 1 minute. Add sliced garlic and simmer 1 more minute. Add carrots, parsley salt and pepper stir and enjoy.

4 comments:

  1. I have a hard time keeping my chicken moist, so I am going to try this one! The carrots sound fabulous, too! Janet

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  2. Hi Janet, I would cook my chicken around 170 degrees some go a little lower, this will give you a moist tender chicken!
    Thank You

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  3. Chicken looks delicious. I love the idea of walnut carrots.

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  4. Hi The Food Hunter, The carrots have a good texture with the nuts, plus a added yumm!!
    Thanks You

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