Saturday, August 13, 2016

Creamy Baked Jalapeño Artichoke Chicken & Emeli Sandé = GOOD.

I have been losing lots of weight eating a Ketogenic‘low carb high fat’ lifestyle.  I thought I would share one of my favorite recipes with you.  I make this for dinner and pack them for lunches as well. It’s so good. 

I really dig Emeli Sandé, she and I have similar souls. Her songs are amazing. Listening to this music while you are cooking, will bring some depth to your food. I hope you enjoy these two yummy experiences together!

Low Carb never tasted so good!

4 Boneless chicken breasts
1 package cream cheese, softened
½ cup mayonnaise
1 can marinated artichoke hearts, drained, chopped
1 Jalapeño pepper seeded and diced
1 teaspoon lemon juice
½ cup grated Parmesan cheese
1 cup shredded jack cheese
4 slices of Provolone cheese
1 teaspoon coconut oil or butter
Pinch of salt


Preheat oven to 375 degrees F. place chicken breasts in a Ziploc bag and with a kitchen mallet or rolling pin, pound them into an even thickness and set aside.

In a mixing bowl, add all the rest of the ingredients and with a wooden spoon, mix together until it becomes a creamy thick chunky paste.

In a flat baking dish, add the oil or butter. Lay out the chicken breasts.  Spoon the cheesy mixture on top of each breast. Top with layers of Provolone cheese. 

Place in the middle rack of the oven and bake uncovered for 40 minutes. 

They will be golden brown and amazing. Enjoy with a salad or any veggie dish you love.  This one packs and reheats well for lunches too.  

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