Ingredients

The following ingredients have 10 Servings
  • 14 oz Artichokes in water (canned)
  • 10 Chicken thighs (or other meaty pieces)
  • 4 c Bread crumbs
  • 1 1/2 c Milk
  • 1 tsp garlic, granulated
  • 1 tsp Onion powder
  • 2 tsp oregano, dried
  • 1/4 c Pecorino romano
  • 1/2 c Asiago
  • 7 eggs
  • Olive oil for frying ((about 1 cup))
  • 1 lemon for adding juice at the end of the cooking process
  • 4 c chicken broth
  • 1 1/2 c dry white wine
  • 3 Tbsp Butter
  • 1 Tbsp garlic
  • 1 c Asiago
  • 1/2 c Pecorino romano
  • juice of 1 lemon

Instruction

  • Preheat oven to 350. Combine bread crumbs with seasonings and a handful of each cheese.
  • Dredge chicken and artichokes in milk, draining off excess
  • then bread crumbs, pressing to adhere lots of cheese and crumbs.
  • Finally, dip in eggs.
  • Saute until brown in olive oil, on first side. 
  • Be careful not to lose coating when you turn them.
  • Place in 2 9x13 inch baking dishes.
  • Add chicken broth and wine to the pan you browned chicken in.
  • Add butter and minced garlic cloves and simmer about 10 minutes.
  • Add lemon juice and simmer 10 minutes.
  • Bake covered about 1/2 hour.
  • Uncover and top with both cheeses, especially asiago and bake uncovered until melted.
  • Squeeze more lemon juice over top.
  • Goes well with mashed potatoes or pasta.