Mo's Place

This Cheesy Baked Lemon Artichoke Chicken has become a family favorite in my house. But then again almost anything made with cheese or lemon can easily become a favorite in my house. This is actually a recipe that I altered from another recipe. The original recipe was good but I wanted to change it up to my families tastes and needs.

 A few people in my house have dairy sensitivity issues and we had to find alternatives to cow’s milk cheese that wasn’t “Fake Cheese”. After a little research and trials we tried a few different goat’s milk cheeses and sheep’s milk cheese. I fell in love with Manchego Cheese. It’s a Cheese made from sheep’s milk in the La Mancha region of Spain, and works perfectly with this dish! And as a bonus it doesn’t bother anyone’s stomach that has a lactose intolerance issue. 

Here’s what you’ll need:

      Ingredients:

• 1 lb. boneless, skinless chicken breasts (Chicken breast tenderloin works well too)
• 6 cloves of Garlic 
• 2 Lemons
• 12-15 oz. Artichoke Hearts, jarred or frozen ( try not to use marinated Artichoke Hearts as it does dull the flavors of the meal, believe me I tried it once!)
• 1 tsp. Italian seasoning 
• A dash of salt and pepper
• 4 tbsp. Butter
• ¼ cup Olive Oil
• ¼ cup of White Wine (I prefer the Tanya Pinot Grigio for this recipe)
• 1/4 cup shredded Manchego Cheese (you can also use Parmesan Cheese if you don’t have Dairy issues)

     Equipment:

• 8in. By 11in. Baking dish 
• Mixing bowl 
• Cutting board
• Sharp Knife

Let’s Get Started On this Cheesy Lemon Artichoke Chicken

1. Preheat your oven to 400 F
2. Add drained Artichoke Hearts to mixing bowl
3. Peel and mince Garlic and add to the same mixing bowl
4. Zest the lemons (if you like a strong lemon flavor in your meal, this step is optional)
5. Slice the lemons and add slices to the mixing bowl.
6. Next add the olive oil and mix to make sure everything is coated.
7. Then add salt, pepper, Italian seasoning, white wine and Manchego Cheese and mix again.
8.  Add butter to your baking dish and place in the oven to melt the butter.
9. Once the butter has melted swirl it around the pan to coat the pan.
10. Place Chicken breasts in the bottom of the pan and cover with the Lemon Artichoke Cheese mix.
11. Put the baking dish on the middle rack in your oven and bake for 30-45 minutes. The Internal temperature should reach 165 degrees once it’s fully cooked. (NO pink in the center) 
12. Once fully cooked allow the dish to cool for a few minutes before serving and enjoy!

There are so many ways to serve this Cheesy Baked Artichoke Lemon Chicken. For Instance, It goes great on top of pasta, rice, or even couscous. However, most of the time we just make a salad and rice or couscous on the side. Have fun with it and try it a few different ways like I did. I hope you enjoy this with your family and loved ones, Salute!

If you want to learn more about the exclusive Fine Wine that I used and what makes it stand out from the rest Check It Out Here. This is one of many exclusive Fine Wines this vineyard is producing. Using Organic growing practices and no added sulfites or chemicals to the wines they, have  truly set the bar high for Fine Wines.

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