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Chicken and Artichoke Cheese Toast
Can be a meal, snack or appetizer that is sure to be eatin' up quickly.
Serves 8
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 |
ea |
Medium loaf Italian Bread |
|
| 2/3 |
C |
Sour cream, fat - free |
|
| 1/2 |
Tsp |
Garlic, minced |
|
| 1 |
Can |
Artichoke hearts - 14.5 oz, drained and coarsely chopped |
|
| 1/2 |
C |
Cheddar cheese - reduced fat, shredded |
|
| 1/2 |
C |
Monterey Jack Cheese, shredded |
|
| 1/2 |
C |
Green onions, chopped |
|
|
Dash |
Hot Sauce |
|
|
|
Salt and Pepper to Taste |
|
| 2 |
Tb |
Parmesan cheese, grated |
|
| 2 |
ea |
Chicken breasts - boneless skinless |
|
| 1/4 |
C |
All Purpose Flour |
|
| 1 |
Tb |
Olive Oil |
|
|
Instructions
Slice the bread in half lengthwise and carefully scoop out the center with your fingers. Cut into small pieces. Toast 2 cups of the small pieces
until lightly browned, cool and set aside.
Prepare chicken by cutting chicken breasts into thin slices and dredging in flour. Cook in olive oil until cooked through and crisp, about 10 minutes.
In a bowl combine the chicken, sour cream, garlic, artichokes, cheeses, green onions, hot sauce, salt and pepper. Fold in toasted bread pieces. Spoon mixture into bread shells. Sprinkle each with
Parmesan cheese.
Preheat oven to 350 degrees. Bake for 19 minutes or until the cheese is melted. Cut into slices.
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