Meet the Sullivans: Artichoke Crusted Chicken & Roast Brussels Sprouts with Bacon + Garlic

April 26, 2012

Artichoke Crusted Chicken & Roast Brussels Sprouts with Bacon + Garlic

Pinterest makes me so hungry! These two tasty recipes were found one afternoon while I was menu planning. They both sounded great and really went well together. The plus is that you don't need many ingredients to make this delicious meal. 

Artichoke Crusted Chicken
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2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
1/3 cup grated white cheddar cheese

Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork. Set aside.

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Do not take your eyes off them — broiling can lead to burning faster than you can imagine. When the cheese is melted and bubbling and the tops are golden, remove and serve.

Serves 2.

Recipe credit: Sugarlaws

Roast Brussels Sprouts with Bacon + Garlic
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1 pound Brussels sprouts, washed well
2 slices thick bacon, cut into ¼-inch thick pieces
2 cloves garlic, minced
1 tablespoon olive oil
salt and pepper
2 teaspoons red wine vinegar

Preheat the oven to 450°. Position the oven rack in the top third of the oven. Line a rimmed baking sheet or a 9x13-inch roasting pan with parchment paper or aluminum foil.

Cut the Brussels sprouts into quarters. (Be sure to cut lengthwise through the root ends to keep their shape intact.) Spread them in a single layer on the prepared baking sheet, and add the chopped bacon and minced garlic. Drizzle the olive oil over the top, toss to combine, and season with salt and pepper.

Place the baking sheet on the top oven rack, and roast the Brussels sprouts for 25 minutes, stirring once halfway through the roasting time. They should be crispy on the outside and tender inside. Toss with the red wine vinegar and serve while still warm.

Serves 4 as a side dish.

Recipe credit: Kitchen Fiddler

1 comment:

Holly said...

Yum! That recipe looks amazing!!!
Dropping by from WILW. :)