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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (14-ounce) can artichoke hearts, drained |
cooking spray |
2 (4-ounce) skinned, boned chicken breast halves |
1/2 cup minced green onions |
3 small garlic cloves, minced |
1 cup plain low-fat yogurt |
2 tablespoons light mayonnaise |
1/4 cup grated fresh parmesan cheese |
2 teaspoons worcestershire sauce |
3 drops hot sauce |
1/8 teaspoon paprika |
Directions:
1. Preheat oven to 350°.
2. Place artichoke hearts in food processor, and process until finely chopped. Spoon into a bowl, and set aside.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1-inch pieces, and set aside.
4. Recoat skillet with cooking spray, and add onions and garlic. Sauté 2 minutes or until tender. Place chicken and onion mixture in food processor; process until finely ground. Add yogurt, mayonnaise, cheese, and sauces, and pulse until well-blended. Add chicken mixture to artichokes; stir well.
5. Spoon mixture into a 1-quart baking dish coated with cooking spray, and sprinkle with paprika. Bake mixture at 350° for 25 minutes or until heated. Serve spread warm or cold with French bread or crackers.
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