Baked Parmesan and Artichoke Heart Chicken
This is a great meal for dinner parties because it can be prepped in advance and then placed in the oven when ready. If feeding a crowd, use a bigger baking dish and double the recipe. If you are doubling the recipe in one dish you may not need to double the amount of oil. Try adding just enough oil to cover the chicken.
Servings 4 servings
Ingredients
- 1 cup extra virgin olive oil
- Juice of half a lemon
- ¼ cup flat leaf Italian Parsley chopped
- 1 ½ cups freshly grated parmesan cheese separated
- 2-3 cloves garlic peeled and minced
- 1 15 oz. can artichoke hearts packed in water drained and chopped (drain can then press artichoke hearts firmly between paper towels to remove excess water)
- 1 ½ tsp red pepper flakes
- ¾ cup cherry tomatoes cut in half
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 ½ lbs chicken tenders If you can't find tenders, make your own by thinly cutting chicken breasts
- rice, pasta or cauliflower rice if desired
Instructions
- Preheat oven to 375 degrees and place oven rack in center position
- Prep all the ingredients
- Combine all ingredients in a 8x13" baking dish except half of the parmesan cheese and the chicken tenders
- Stir until well mixed
- Add chicken and toss well, top with remaining parmesan cheese
- Bake for 30 minutes
- Serve alone or over rice, pasta or cauliflower rice