Creamy Artichoke Chicken Breasts

Creamy Artichoke Chicken Breasts

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8 ounces cream cheese - (1 pkg); softened 5 1/2 tablespoons sour cream 2 tablespoons mayonnaise 1/2 tablespoon lemon juice 1/2 tablespoon Dijon mustard 1 garlic clove; minced 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot pepper sauce 1/4 cup grated mozzarella cheese 1/4 cup shredded parmesan cheese 9 ounces marinated artichoke hearts 1 green onion; finely chopped 4 boneless skinless chicken breast ha 2 tablespoons extra-virgin olive oil

Mix cream cheese, sour cream, mayo, lemon juice, Dijon, garlic, Worcestershire and hot pepper sauce in food processor until smooth. Slowly add cheese, artichoke hearts and onions. (Sauce can be made up to a day in advance.)

Brown chicken breasts in oil until 140 degrees (about 10 minutes). Place in cbutterole dish and cover with prepared artichoke sauce. Cover with lid and bake at 350 degrees for 30 minutes.

Uncover and place under broiler until cheese bubbles and starts to brown on top.

This recipe yields 4 servings.

Source: S(Formatted for MC6): "05-27-2003 by Joe Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 364 Calories; 23g Fat (57.2% calories from fat); 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 454mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. buttoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

-- -Alan