Chicken Artichoke Melts

1 week ago 4

Democracy Dies successful Darkness

3.8 (74)

By Ellie Krieger

A flavorful substance of artichoke hearts, parmesan cheese, ail pulverization and pick food is piled onto chickenhearted breasts and baked until it forms a creamy, artichoke dip-like layer. Each juicy wound is packed with savory flavor, making chickenhearted bosom thing to get genuinely excited about.

Serve with a greenish salad.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

Four (6-ounce) boneless, skinless chickenhearted bosom halves
1 tablespoonful olive oil
1/2 spoon freshly cracked achromatic pepper, divided
1 cupful frozen artichoke hearts, defrosted and finely chopped
1/2 cupful grated parmesan cheese
1 tablespoonful pick cheese, softened
1/2 spoon granulated garlic
1/4 spoon good salt
Chopped caller flat-leaf parsley, for serving

Nutritional Facts

Per serving (1 portion of chicken)

Calories
271
Fat
11 g
Saturated Fat
4 g
Carbohydrates
3 g
Sodium
443 mg
Cholesterol
112 mg
Protein
40 g
Fiber
1 g
Sugar
0 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published September 7, 2023

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Updated March 17, 2026

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