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Recipe: Artichoke and Romano Crusted Chicken Breasts

Main Dishes - Chilis, Stews
ARTICHOKE AND ROMANO CRUSTED CHICKEN BREASTS

4 boneless skinless chicken breast halves
Salt and pepper to taste
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 clove garlic, minced
1 tablespoon minced fresh basil
1 (14 ounce) can water-packed artichoke hearts, rinsed, patted dry and chopped
2 cups coarse fresh bread crumbs
1/2 cup freshly grated Romano cheese

Preheat oven to 450 degrees F.

Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness. Arrange chicken on a parchment-lined baking sheet. Season chicken with salt and pepper.

In a small bowl stir together the mayonnaise, lemon juice, garlic, basil and chopped artichokes. Divide the mixture evenly among the chicken breasts and spread to cover the entire surface of each.

Toss together the bread crumbs and Romano cheese. Mound on top of each breast, covering completely and patting down lightly.

Bake for 12 to 15 minutes or until chicken is cooked through and bread-crumb topping is nicely browned.

TIP:
Use French bread, with or without crusts, or dense white bread for the bread crumbs. The bread can be stale but not dried out. Fresh bread crumbs will stick together when squeezed. Tear the bread into chunks and place in the food processor. Pulse to coarsely chop. When measuring, lightly pack the crumbs.

Servings: 4
Adapted from source: Fast and Fabulous Chicken Breasts by Phillis M. Carey
MsgID: 371048
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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