Artichoke Chicken Hoagie with Spinach

  • Yield 4 servings


1 medium onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 -- Jar artichoke hearts, medium chopped
1 -- 10 ounce package chopped spinach
1 cup shredded Parmesan Cheese
2 cups shredded Mozzarella Cheese
1 cup Mayonaise
1 tablespoon olive oil
4 -- boneless skinless chicken breasts, pounded to 1/2 inches
1 1/2 -- C Italian Seasoned Breadcrumbs
1 loaf of thin italian bread, or 2 italian style hogie rolls sliced.
1 tablespoon olive oil


Simmer onion and garlic in 1 T oil. Mix with Artichoke, Spinach, Parmesan, Mozzarella, Mayo and set aside. Lightly dust chicken breasts with bread crumbs and simmer in skillet in 1 T olive oil until golden brown. In a 9X13 pan, put 2/3 of the mixture over the bottom to make a nice 'bed' for the chicken. Place chicken in a single layer on top. Put the rest of the mixture evenly over the chicken. Bake in a 350 degree oven for 30 minutes. Meanwhile, slice the bread into discs and bake in the oven with the chicken during the last 7 minutes on a cookie sheet, drizzling with the last tablespoon of olive oil. Arrange crostini on plate in a circle on the outer edge of plate. Place breast of chicken with artichoke mixture in the center slightly overlapping the bread and enjoy! Makes 4 servings



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