Baked Chicken with Artichokes

If you don't have plans for dinner tonight, make some.
You'll want some friends to share this effortless, entertaining meal with!

Kowalski's Stuffed Chicken Breasts turn any meal into a home-cooked winter feast! Find them in the Meat Department, ready to bake and enjoy.

Enjoy steamed rice prepared according to package directions with a drizzle of extra virgin olive oil.

Rinse artichokes, trim stems to about 1". Trim the top of the artichoke by cutting off 1/4-1/2" of the top; discard. Use scissors to trim thorns off the top of each petal. Cook stem ends up in a deep, microwave-safe bowl filled with 2" water; covered with plastic wrap. Microwave until tender (7-15 minutes, depending on size). Let stand, covered, 5 minutes before halving artichokes lengthwise. Remove and discard center petals and fuzzy center (the "choke") before serving. We recommend a simple dip of plain yogurt with minced garlic, herbs, salt, pepper and lemon, and drizzled with olive oil to dip the tender leaves in.

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