- 1 (14-ounce) can artichoke hearts, drained
- Cooking spray
- 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
- calories 45
- caloriesfromfat 26 %
- fat 1.3 g
- satfat 0.4 g
- monofat 0.2 g
- polyfat 0.7 g
- protein 5.2 g
- carbohydrate 3.3 g
- fiber 0.1 g
- cholesterol 11 mg
- iron 0.4 mg
- sodium 102 mg
- calcium 55 mg
How to Make It
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.
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.