Wednesday, June 4, 2008


Roasted chicken and artichoke calzones (recipe in the comments)
Spinach salad

Hot tea
English toffee
We haven't made this recipe very often and we're both unsure why. It's a great dinner, is pretty easy to make and the leftovers are easily transportable for lunch. I think we just don't make a lot of chicken, so it doesn't come to mind. That said, if you do make a lot of chicken or get roasted chickens from your grocery store, this is a great use for leftover chicken. You only need about one breast's worth of meat and you have a whole second dinner. We made some alterations tonight to kick tis up a bit and it was amazing. I certainly hope we'll have it again sooner this time!

Prep Notes
Difficulty: Easy
Chopping: Artichoke hearts, garlic, spinach, chicken
Time: 35 minutes (if your chicken is pre-cooked)
Make ahead: You can reheat these in a toaster oven or microwave for great day-after lunches.

J: "Truly superb."
M: "Mamma Mia!"

1 comment:

J said...

Roasted Chicken and Artichoke Calzones – J & M (inspired by Cooking Light)
Serves 3

1 can artichoke hearts, drained and finely chopped or 8 oz frozen artichoke hearts, minced in a food processor
½ t salt
½ t pepper
4 garlic cloves, minced
2 cups thinly sliced fresh spinach leaves
1 ½ cups shredded Mediterranean blend cheese (something like asiago, fontina, Parmesan and mozzarella)
1 chicken breast, cooked and shredded
Cooking spray
1 can refrigerated pizza crust dough
Marinara sauce

Preheat oven to 425°.

Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.

Spray a baking sheet with cooking spray. Unroll dough onto prepared sheet and cut into 6 squares. Spoon ⅔ cup filling mixture into center of each dough portion. Fold one corner of each dough portion over filling to close. Press edges together with fingers to seal. Bake at 425° for 12-16 minutes or until golden.

Note: If you use a ball dough (rather than a dough that comes rolled) like Trader Joe's, let stand at room temp for 20 minutes, divide into 6 pieces, let rest for 5 minutes. Roll thin and then continue as above.