OK, I am kicking myself for not taking a picture of this one, because it was pretty and soooo tasty! My daughter came home from college tonight so I decided I would stuff her full of all the vegis I am sure she has not been eating over the last three months. This one takes a little prep work, but great casserole dish and even better if you cheat a little and add some cheese.
Chicken and Vegi Artichoke Casserole
4 Chicken breasts cut in strips
3/4 cup almond flour
1/4 cup parmesan cheese (optional)
1 egg
1/4 cup almond milk
1 eggplant
2 red, yellow, or orange peppers
broccoli
cauliflower
1 Jar Trader Joes Artichoke Antipasto Spread
1/2 cup shredded asiago cheese (optional)
Cut eggplant in 1/4 inch circles, peppers in strips and broccoli and cauliflower in bite size pieces. Spray pan with pam and put vegis in oven to roast at 400 degrees. In the meantime heat pan with a little olive oil and dip chicken in egg and milk mixture. coat with almond flour and parmesan cheese mixture and pan fry until golden and mostly cooked through. Remove vegis from oven and arrange layer of eggplant,broccoli, and cauliflower and spread half of jar of artichoke spread, arrange peppers on top then lay chicken in single layer on top. Spread rest of artichoke spread on top of chicken and sprinkle asiago on top. Bake for 15 more minutes and serve. YUMMMMMM
This was so YUMMMMMY! It made the favorites recipe book. Thanks for the great recipe.
ReplyDeleteOH. MY. GOSH. This was FANTASTIC!!!!!!!!! My husband loved the flavor, and I thought it was amazing. Of course, I can't make it too often because it won't taste the same without cheese, but THANK YOU once again Steph!!
ReplyDeleteSo glad you guys liked this one! Its a favorite of mine as well. Roasting vegetables in the oven is my favorite way to prepare just about any vegi out there.
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