"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Paul Newman's Chicken & Artichoke Hearts en Casserole Recipe
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This recipe for Paul Newman's Chicken & Artichoke Hearts en Casserole, by Melissa Morauer, is from The Perry Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c drained canned artichoke hearts Newman's Own Italian Vinegar Salad Dressing 3 c diced skinned and boned chicken breasts 1/4 c vermouth, dry sherry or white wine Salt and pepper 1 1/2 c grated medium-sharp cheddar cheese 6 tbsp Parmesan cheese, fresh is best!
Preheat oven to 350º
Marinate canned artichoke hearts in salad dressing for 2 hours prior to preparation of dish. Then strain and quarter the artichokes.
Saute diced chicken in butter for 3 minutes. Add wine and salt and pepper to taste. Continue cooking until chicken pieces are barely white all over. Place chicken in a buttered baking dish along with the artichoke hearts and cover with the cheeses. Place in a preheated 350 degree oven for 30 minutes or until cheese is lightly browned and bubbly.
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