21 Jan 2009 No-Soup Chicken BreastsFood Glorious Food | Elizabeth Loupas
Last night for some reason I wanted to bake chicken breasts. Usually I sear them quickly on top of the stove and finish them in the oven, and very good they are, too, but variety is the spice of life. My challenge was a) I didn’t have any gloppy canned “cream of” soup, and b) I didn’t want to spoil my beautiful chicken breasts with gloppy canned “cream of” soup anyway. So I played a riff on a baked dip recipe I love and made these. They are just as easy as the canned soup variety and so much better. Really.
I don’t measure in a conventional sense unless I’m baking. So bear with me here.
Start by pre-heating your oven to 375.
Artichoke hearts. I used canned ones (drained, of course). Frozen would work, too. Maybe ten or twelve. Chopped up, not too finely.
Mayonnaise. It does have to be the real thing. Lowfat and fat-free mayonnaise separates in a particularly nasty way when you try to cook with it. I used about half a cup.
Parmesan cheese, grated or shredded, in about the same amount as the mayonnaise.
Canned chopped jalapenos. A couple of tablespoons. This is kind of a to-taste thing. You can leave them out entirely if you don’t like jalapenos.
This will look like cole slaw when you’re done with it.
Rub a baking dish with olive oil. Salt and pepper your chicken breasts (I had two, because there are two of us. You may have one, or four, or twelve. Adjust the sauce ingredients proportionally) and arrange them in the dish. Cover them with the artichoke-parmesan-mayonnaise mixture. Make sure all the meat surface is covered because that’s what keeps the meat beautifully moist. Sprinkle with a little hot Hungarian paprika if you’re feeling crazy. Bake for about thirty minutes. This may vary a bit depending on how many breasts you’ve got in there. They’re done when there’s no pink left in the middle.
Serve with egg noodles (what I used last night, because the Broadcasting Legend™ is particularly partial to noodles), rice, or pasta—farfalle would be good.
These were delicious, quick, and so much better than the canned-soup variety. Sorry, Campbell’s.