Artichoke Dip

I have had many requests for the recipe I use when I make artichoke dip. The recipe is actually my mother-in-law Robyn's recipe. Try it out, it is a family favorite!

Artichoke Dip

1 can quartered Artichoke Dip (in water)
1 package of cream cheese (8 oz)
½ cup parmesan
1 small can of green chilies (you can find them by the refried beans)

I like to chop the quartered Artichokes into small bite size pieces. Soften your cream cheese and add the ingredients and mix well. Pour into an oven safe pan, a pie dish is the perfect size! Use some additional parmesan cheese to sprinkle over top. Heat in oven until top is golden brown. Serve with your favorite chips.


ARTICHOKE CHICKEN

Sometimes when I make artichoke dip for just Brent and I there is some left over…it makes a yummy dinner the next day! Here is the recipe I made for it!

4 chicken breasts
Left over artichoke dip
1 egg wash (1 egg + 3 tablespoons water)
1 cup bread crumbs
¼ cup flour

Preparing the Chicken:
First I take the chicken breasts and pound them down until they are nice and thin. This can be done with a meat mallet or a soup can. What ever you use will be fine. You will want to pound them out to about ¼ of an inch thick. Take each breast and put a nice portion of the artichoke dip in the center. Roll the chicken up like a tortilla carefully tucking in the ends. After all the chicken is rolled up I place it in the refrigerator for at least an hour to set up. This will keep them nice and firm when you go to bread them. You could also put them in the freezer for 30 minutes to speed up the process.

Breading the chicken:
Set up a station with 3 containers. I like to use bread pans, but any shallow dish will work. I place the ¼ cup flour in one, the egg wash in the other, and the bread crumbs in the last. Take chilled chicken out of refrigerator. Carefully coat the chicken with flour, patting off access. Then coat in the egg wash, and last in the bread crumbs. Place in cooking dish, and continue process with remaining chicken. Bake in oven at 350˚ for 35 minutes, or until internal temp reaches 165˚. We like to eat ours with lots of steamed veggies.

Hope you enjoy!