Chicken Artichoke Spread
Cooking Light April 1997
1 14-ounce can artichoke hearts, drained
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
1/2 teaspoon cracked black pepper (not in original recipe)
1/4 teaspoon cayenne pepper (not in original recipe)
1/4 teaspoon salt (not in original recipe)
Preheat oven to 350°.
Place artichoke hearts in food processor, and process until finely chopped. Spoon into a bowl, and set aside.
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. (I used chicken breast from a rotisserie chicken that was already cooked so I skipped this step)
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. 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.
I tasted this spread during preparation and felt it needed more spices. I added salt, pepper and cayenne to jazz it up a bit.