Saturday, November 19, 2011
Artichoke Chicken Recipe
(adapted from a recipe adapted from another... on LowCarbFriends)
6 boneless, skinless chicken thighs
1/4c sour cream
1 Tbsp minced garlic
1 tsp dried parsley
1/4c shredded parmesan cheese
1-14oz can artichoke hearts in water
extra parmesan to sprinkle on top
Heat oven to 350. Open artichokes and place in colander to drain out excess water. Spray baking dish. Place thighs evenly spaced in dish, shake on desired amount of pepper. Mix mayo, sour cream, garlic, parsley and 1/4c parmesan in a bowl. Spread drained artichokes over chicken thighs, then spoon on mayo mixture, placing a gob on each piece of chicken. Sprinkle additional parmesan if wanted. Cover with foil and place in oven. Bake for about 40mns, or until meat thermometer says 165 when stuck into thickest piece of meat. Remove foil and bake for about 10 more minutes to lightly brown some of the cheese.
I served with a salad made like Olive Garden's, and it was fantastic!
Please keep in mind that I am not exact in my sugar and carb counts. I take info from a couple of books, other peoples' counts for similar recipes, internet, etc. For instance, I made a somewhat educated guess with the s/c for supper, as I ate a small amount of pulled bbq pork but not the tomatoes, pepperoncini or olives in the salad.