Loving The Northwest

Loving The Northwest

Friday, December 11, 2009

Herbed Lemon Chicken and Garlic Artichoke Smashed Potatoes

This great recipe I found on Home Made Simple. They have great recipes, coupons, free samples. Sign up and you will receive e-mails with savings, recipes, etc.

Herbed Lemon Chicken Skewers with Garlic Artichoke Smashed Potatoes
With its blend of flavors and textures, this dish adds mouth-watering taste to your meal.

Serves 4
Prep time: 20-30 minutes
Bake time: 30 minutes

Herbed Lemon Chicken Skewers

You will need:
1 shallow bake sheet or large casserole dish
8 wooden skewers, soaked in water for 20 minutes*
*Soaking skewer sticks in water will prevent them from burning. They can be prepared 12 hours prior to cooking. Cover in an airtight container and refrigerate.

4 large butter crackers
2 tablespoons Parmesan cheese, grated
4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons mayonnaise
2 teaspoons fresh rosemary, finely minced
2 teaspoons fresh thyme, finely minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon course black pepper
1 teaspoon minced garlic (optional)


  1. Preheat oven to 375ºF with rack in center position.
  2. Crush crackers and add to Parmesan cheese in a small bowl. Cover and refrigerate.
  3. In a medium bowl, whisk together mayonnaise, rosemary, thyme, garlic (optional), salt, pepper and lemon juice.
  4. Add chicken and stir to coat. Cover and refrigerate for 20 minutes if time allows.
  5. Divide into eight portions and place on pre-soaked skewers.
  6. Lightly grease your bake sheet or casserole dish.
  7. Lay the skewers out, allowing 1" or more between them.
  8. Coat chicken with the cracker and Parmesan blend and roll to assure a light coating on all sides*.
  9. Place in preheated oven for 25 to 30 minutes until golden brown on top.
  10. Allow to set for 5 minutes before serving.

*Make-ahead Tip: You can cover and refrigerate skewers at this point for cooking later.

Tip: Using mayonnaise helps moisten the chicken and eliminates the use of eggs, but will not be a present flavor or texture in the dish. **I use this tip all the time.

Garlic Artichoke Smashed Potatoes

1 1/2 pounds petite Yukon, Baby Red or fingerling potatoes
1 can (15 ounces) quartered artichoke hearts, drained and roughly chopped
1/2 cup fat-free half and half
1 cup (1 stick) unsalted butter, divided (1/2 to cook, 1/2 to serve)
1 tablespoon garlic, minced
1/4 cup parsley, finely chopped, divided (1/2 to cook, 1/2 to serve)
Salt and pepper, to taste


  1. Place scrubbed, skin-on potatoes in a large pot and cover with water.
  2. Bring water to a boil and cook approximately 20 minutes or until potatoes are tender.
  3. Remove from heat, strain and transfer to a large mixing bowl.
  4. Combine artichokes, half and half, 1/2 of the butter (4 tablespoons) and garlic. Microwave for about 3 minutes until butter is softened. Stir together with salt and pepper.
  5. Add artichoke mixture and 1/2 of chopped parsley to potatoes and mash together*.

*Tip: Do not over mash to retain textures.

Food presentation tips:

  • Divide the potatoes into four portions and place a serving slightly off center in a shallow dish.
  • Melt remaining 1/2 stick of butter and drizzle lightly over each serving. Dust dish with remaining chopped parsley.
  • Rest two herbed chicken skewers on top of the potatoes. Cross the sticks diagonally so the points are resting on the plate.
  • For extra flavor, add a pinch of fresh pepper and shaved Parmesan to the food.

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