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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chicken & Artichoke Cassoulet Recipe

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This recipe for Chicken & Artichoke Cassoulet is from The Weiland Family Cookbook, 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 or 3 Boneless/Skinless Chicken Breasts
- 1 Small Jar of Artichoke Hearts
- 1 1/2 tsp. of Thyme
- 1 Red Onion
- 1 Can Cannellini Beans
- 1 Carton of Grape or Cherry Tomatoes
- 2 Gloves of Garlic
- 1 Cup Mozzarella Cheese
- 1/2 Cup Panko Bread Crumbs
- 1 Lemon
- Olive Oil
- Parsley
Directions:
Directions:
In a medium bowl, toss the chicken that have been cut into strips with minced garlic, zest of lemon, and half of lemon juice, and 1/2 tbsp. of olive oil. Season with salt and pepper. Set aside to marinate.

Preheat oven to 425º Thinly slice the red onion. Halve the tomatoes. In a small baking dish, toss the red onion and grape tomatoes with thyme, 1/2 tbsp. of olive oil, and a pinch of salt and pepper. Place in oven until tomatoes soften and onion is slightly caramelized.

Meanwhile while dish is in oven heat 1/2 tbsp. olive oil in large pan over high heat. Cook chicken strips for about 4 minutes, turning occasionally until golden brown but not yet cooked through. Set aside until onion and tomato dish is done.

When onion and tomato dish is done caramelizing take out and add chicken along with cannellini beans, halved artichoke hearts, and remaining lemon juice.

In a small bowl, combine panko, mozzarella cheese, 3 tsp. of olive oil, parsley. Season with salt and pepper.

Place panko mixture on dish and return to the oven for another 5-7 minutes, until chicken is cooked through and panko is golden brown.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
35 min

 

 

 

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