Ingredients
Prep
- 14 oz artichoke hearts
- 8 oz garlic and herb cream cheese softened
- 6 boneless chicken breasts
- 1/2 t garlic powder
- salt and pepper to taste
- 1 bag baby carrots
- 1 T olive oil
- 1 T minced garlic
- 1 T rosemary
- salt and pepper to taste
On Cooking Day
- 1 pkg dinner rolls
- 10 C salad greens
Instructions
To Assemble
- Drain and chop artichoke hearts and add to a large bowl along with cream cheese. Mix until combined.
- Season chicken with garlic powder, salt and pepper. Spread cream cheese mixture on top of chicken. Place in a large container with a lid. Use wax paper between layers if needed.
- Halve baby carrots and place in a large zipper bag along with remaining ingredients. Zip to seal and shake to mix.
To Cook
- Place chicken on a large baking sheet covered with foil or parchment paper. Place carrots around chicken.
- Bake in a 400 degree oven for 30-40 minutes until chicken is done and carrots are tender.
- Serve with dinner rolls and salad
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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