This recipe I made up contains a lot of butter, and it’s still “skinny” because it’s low carb, high protein and fairly low in calories.
It’s all about portion control and you know I am not a fat free food person- your body needs healthy fats in order to process the vitamins, that’s just good science, people.
This takes about 10 minutes to prepare and about an hour to bake to an hour and 15 minutes, depending on how brown you like it on top- I like it a little crispy.
Ingredients: (Serves 4-6)
1.) A pound of thinly sliced chicken breast.
I used thinly sliced organic chicken, you could use tenders also, or just cut larger breasts up.
2.) One can of artichoke hearts in liquid not oil, drained. Or one and a half cups.
3.) Eight tablespoons real salted butter. I use Irish butter like Kerrygold or organic.
You could use less, but butter is good for you in moderation. It’s better for you I’ve read, if the cows are grass fed. That’s why I use the Irish butter, they are grass fed whenever weather permits.
I bet this would work with extra virgin olive oil, too, but I don’t use a ton of butter that often, I went for it, baby.
*Update: I made this dish again with only two tablespoons of butter and a lot of olive oil spray later, spraying both the bottom of the baking dish and the top of the bread crumbs very well before baking, then drizzling the two tablespoons of butter at the end before browning the top- it worked!
Try that method if you want to go lighter. XXOO
4.) One third cup seasoned bread crumbs, I used 4C brand whole wheat seasoned bread crumbs, I buy them on Amazon.com.
5.) Two small lemons.
6.) Olive oil spray, a generous amount.
7.) Optional: One bag of washed sliced white mushrooms, it’s good both with these or without, I’ve made it both ways. That adds only about 70-80 calories to the whole dish.
Optional: Some dried or fresh parsley for a garnish, salt and pepper to taste.
This is super easy. Preheat your oven to 400 degrees.
First, spray a large baking dish generously with the olive oil spray. If you’re doing just artichokes, layer the drained artichoke hearts in small pieces all over the bottom of the dish.
You can cut them up first, or just tear them apart with your hands.
If you decide to do mushrooms, too, layer the sliced mushrooms first, then the artichoke heart pieces next on top of them.
Now, just layer the raw chicken breast pieces on top of the veggies.
Next, sprinkle the bread crumbs over the chicken.
Melt the butter and drizzle it over the bread crumbs. (I melted mine in a small dish in the microwave for 20-25 seconds or so.)
You can use a small spoon to help you drizzle it, or use your fingers if it’s cooled.
Lastly, wash and slice the lemons very thinly, leaving on the rind, but removing the seeds.
Layer the lemon slices over the top. You can add a sprinkle of parsley if ya like, I used dried parsley.
Cover the top of the dish with aluminum foil and bake at 400 for 45 minutes to an hour. I did an hour.
Remove the foil and bake for another 10-15 minutes until the top is golden brown. Always check chicken for doneness.
The veggies keep the chicken moist and tender, it doesn’t dry out at all!
Mine didn’t even need any additional salt and pepper. I could eat this whole pan by myself, it’s sooo good. Serve with salad or rice, pasta, etc.
Calories: Approximately 1,600-1,650 calories or less for the whole dish as pictured, so about 275 calories for a small portion and 400 calories for a regular/large.
Psst: If you make it the lighter way, with two tablespoons of butter and a lot of olive oil spray, you can subtract about 400-500 calories from the total!
My husband and I polished this off between us in one day, he loved it both with mushrooms and without.
Enjoy and thank you for “Liking” Skinny Mama Meals on Facebook.