Posts Tagged ‘Artichoke’

  • 4 Chicken Breasts
  • 1 bottle Cookwell & Company Honey and Lime Vinaigrette
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese
  • 1 cup Mayonnaise
  • 1 cup Artichoke Royale or Artichoke Tamponade

 

 

 

 

 

 

Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.

 

 

 

 

 

 

Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 

 

 

 

 

 

 

Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.

 

 

 

 

 

 

Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.

 

 

 

 

 

 

Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.

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  • 1 jar Cookwell and Company Fin & Feather Marinade
  • 1 small container Greek Yogurt with Pineapple
  • 1 can Mandarin Oranges – 15 ounce, drained
  • 1 bag Orecchiette (17.6 ounce) Pasta or shape of your choice
  • 1 large Honey Crisp Apple, cored and cubed
  • 1 bunch White Seedless Grapes, Halved
  • 1 cup Amaretto Glazed Pecans, coarsely chopped

 

1. Cook pasta al dente according to package directions. Drain and rinse under cold water to fully cool.
2. Core and cube apple.
3. Place pasta in large bowl and add all ingredients, mix to fully incorporate and coat with dressing.

Serving suggestion: Place on lettuce leaf and sprinkle with poppy seeds.

  • 2 pounds Chicken Thighs or Chicken Cut of your choice
  • Adams Reserve House Rub or salt, pepper and garlic
  • 1 jar Cookwell and Company Fin and Feather Citrus Marinade
  • Ottavio Olive Oil
  • 1 container Central Market Organics Chicken Broth
  • 2 cups Llano Prelude White Wine
  • 1 – 16 ounce bag Carrot Chips

1. Cut chicken into desired piece size and season with Adam’s Reserve House Rub; meanwhile heat olive oil in Dutch oven over medium high heat.

2. Add chicken to pan and brown all sides.

3. Add Llano Prelude wine and deglaze pan and cook 2 – 3 minutes, then add chicken broth, marinade and carrot chips.  cook until carrots are tender and chicken is done.

Serve with Jasmine Rice and Roasted Asparagus.

 
 

  • one 16 ounce package Salad Macaroni
  • 1 can quartered Artichoke Hearts, drained
  • 1 jar Cookwell and Company Italian Herb and Olive Oil Marinade
  • Ottavio Olive Oil
  • 1 cup Parmigiano Reggiano shredded
  • Romaine Lettuce
  • Champagne Tomatoes

1. Boil 5 quarts of salted water (We use Truffle Salt for added richness of flavor) with a good dollop of olive oil added. Add pasta to boiling water and cook until al dente, drain immediately under cold water and return to pot.

2. Pour contents of Cookwell & Company Italian Herb and Olive Oil Marinade over pasta. Drain Artichoke Hearts and add hearts to pasta. Lastly add the Parmigiano Reggiano and toss well to incorporate.

3. Serve on lettuce leave with Champagne Tomatoes.

Want to make a meal of this, just add some cold cooked chicken to the salad and you are done………….oh don’t forget the crusty bread and Truffle Butter! Want to make Truffle Butter…….just buy European Style Butter – UNSALTED – and soften it then add Truffle Salt to your liking and reharden. DONE! Adam’s Reserve Truffle Butter is the best!!!