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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken & Artichoke Cassoulet Recipe

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This recipe for Chicken & Artichoke Cassoulet is from The Brotton Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chicken breasts, cut into 1/2-inch thick strips
1 jar marinated artichoke hearts, drained and halved
1 sprig thyme, stripped off stem
1 red onion, halved and thinly sliced
1 can Cannellini beans, drained and rinsed
1 basket grape tomatoes, halved
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/4 cup panko breadcrumbs
1 bunch parsley, minced
1 lemon, zested and juiced
2 T olive oil
Directions:
Directions:
Preheat oven to 425º

In a small baking dish, toss red onion, grape tomatoes and thyme leaves, 1/2 T olive oil and a pinch of salt & pepper. Place in oven for 15 minutes, until tomatoes soften and onion is slightly caramelized.

Meanwhile, in a medium bowl, toss chicken with garlic, lemon zest, half the lemon juice and 1/2 T olive oil. Season with salt & pepper.

In a small bowl, combine breadcrumbs, mozzarella, half the parsley and 2 tsp. olive oil. Season with salt & pepper.

Heat 1/2 T olive oil in a large pan over high heat. Working in batches, cook chicken strips about 4 minutes, turning occasionally, until golden brown but not yet cooked through.

Add chicken to the baking dish along with the beans, artichokes and remaining lemon juice. Toss to combine. Top with panko mixture and return to oven for another 5-7 minutes, until chicken is cooked through and breadcrumbs are golden brown.

Before serving, sprinkle with remaining parsley.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Recipe from Hello Fresh. Excellent!

 

 

 

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