Easy, Make-Ahead Company Meal

This recipe comes from my good friend Lindsay who is an excellent cook so I knew this recipe would be a hit. It combines some of my favorite flavors and can even go in your freezer! You may want to increase the time on the covered baking depending how large your chicken breasts are. I forgot the pine nuts and it did not seem to make a difference. I served this with a salad and rosemary sourdough. Hope you enjoy!

Chicken, Artichoke, & Sun dried Tomato Bake

Ingredients: 

1/4 c olive oil

6-8 boneless chicken breast halves

1 1/2 t salt

1/2 t freshly ground pepper

Two 8-oz jars marinated & quartered artichoke hearts, drained, marinade reserved

2 c marscarpone cheese

1/2 c sun dried tomatoes packed in oil, drained and thinly sliced

2/3 c freshly grated Parmesan cheese

1/2 c pine nuts

Directions:

Make it Now:

Coat the inside of a 9 x 13-inch baking dish with nonstick cooking spray.

Heat the oil in a large saute pan over medium heat.  Sprinkle the chicken with the salt and pepper, add the chicken to the pan, and saute until the chicken is browned on both sides.  Remove from the pan and arrange in the baking dish.  Scatter the artichokes around the chicken.

In a medium-sized bowl, mix together the mascarpone cheese, 1/4 to 1/3 cup of the reserved artichoke marinade, the sun-dried tomatoes, and 1/3 cup of the Parmesan.  Spread the mixture over the chicken.  Sprinkle with the remaining 1/3 cup Parmesan cheese and the pine nuts.  Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.

Bake it Later:

Defrost the casserole in the refrigerator overnight, if necessary.

Preheat the oven to 350°F.  Allow the casserole to come to room temperature for about 30 minutes.

Bake the chicken, covered, for 20 minutes.  Uncover and bake for an additional 15 minutes, until the casserole is bubbling and the cheese is golden brown.  Serve hot.

Serves: 6 

Adapted from Diane Phillips, You've Got it Made