Lemon Mushroom & Artichoke Chicken

Serves 12

12 boneless, skinless chicken breasts, 
                pounded evenly to about 1/2 inch thick
Vegetable cooking spray
1 cup Italian bread crumbs
1/3 cup all-purpose flour
1 teaspoon Jane's Krazy Mixed-Up Salts
1 pound fresh mushrooms
12 marinated artichoke hearts, drained
3/4 cup fresh or frozen lemon juice
1 cup white wine
2 lemons, cut into 12 circles
Fresh parsley or chives

Lightly coat 2 (9" X 13") baking pans with vegetable spray. Place chicken breasts in a plastic zip-lock bag containing the bread crumbs, flour and salts. You may have to divide the breasts, coating them a few at a time. Place six of the seasoned breasts in each prepared pan. Bake in preheated 450 degree oven for 15 minutes. Turn and bake another 15 minutes. Remove from oven and top with mushrooms and artichokes (I like to add a few chopped sweet onions and bell peppers). Combine the lemon juice and wine and pour over the chicken and vegetables. Cover with aluminum foil and lower temp in oven to 350 degrees. Bake for 30 minutes. Baste with sauce right before serving. Garnish with a lemon right on each breast, fresh parsley and/or chives.

When I make this for our family or company, I bake the chicken at 450 degrees early, top with the vegetables and lemon/wine mixture and cover with foil. Thirty minutes before serving time, I finish the baking. This recipe freezes well. If you want to serve half and freeze the rest, let the chicken cool after the first baking. Top with vegetables, juice and wine. Cover first with plastic wrap and then seal with aluminum foil. When you remove it from the freezer, allow it to thaw in the refrigerator and bake at 350 degrees as directed. It keeps nicely for a month when well sealed.

If you're not a fan of artichokes, substitute broccoli -  my favorite.   


This recipe is shared June 24-28, 2013
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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