Try this Original Happy Heart Chicken recipe, or contribute your own.

Still searching for what to cook ?

Name: Original Happy Heart Chicken
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 bn Scallions chopped; 1 ts Dried basil; 3 lb Chicken parts; skinned; 1 14-oz can artichoke hearts; 3 tb Lemon juice; 1 md Zuchini; 2 md Carrots

Find the most delicious recipes here

INGREDIENTS

1 bn Scallions ; chopped
1 ts Dried basil
3 lb Chicken parts; skinned
1 14-oz can artichoke hearts
3 tb Lemon juice
1 md Zuchini
2 md Carrots

Servings

INSTRUCTIONS

This recipe originally came from the Low Fat, Good Food cookbook, but naturally I changed it. The first version is as prepared by me, the following version is as appears in the cook book. The changes I made reflect the fact that there are only two of us, but that we will eat as much as I fix, and that we dont like zucchini, and also that I had some chopped red onion in the fridge I needed to use. Also, we LOVE artichoke hearts, so I saw no reason to reduce the amount just because I had drastically cut the meat... at any rate, Ive made it both ways and its very, very good. Place chicken pieces in roasting dish. Open artichoke hearts and pour whole can over chicken. Add Lemon juice, tilt pan to mix. Add basil and scallions. Clean but do not peel carrots and zucchini and cut into strips, layer over chicken in roasting pan. Bake at 350 degrees for one hour or until carrots are tender. Serve with rice or potatoes. Serves 4. Posted to EAT-L Digest by Meghan E Gray-Leckrone on Feb 10, 1998

NOTES

Alert editor

Original Happy Heart Chicken

1 bn Scallions chopped
1 ts Dried basil 
3 lb Chicken parts; skinned 
1 14-oz can artichoke hearts 
3 tb Lemon juice 
1 md Zuchini 
2 md Carrots

This recipe originally came from the Low Fat, Good Food cookbook, but  naturally I changed it. The first version is as prepared by me, the  following version is as appears in the cook book. The changes I made  reflect the fact that there are only two of us, but that we will eat as  much as I fix, and that we dont like zucchini, and also that I had some  chopped red onion in the fridge I needed to use. Also, we LOVE artichoke  hearts, so I saw no reason to reduce the amount just because I had  drastically cut the meat... at any rate, Ive made it both ways and its  very, very good.    Place chicken pieces in roasting dish. Open artichoke hearts and pour whole  can over chicken.    Add Lemon juice, tilt pan to mix. Add basil and scallions.    Clean but do not peel carrots and zucchini and cut into strips, layer over  chicken in roasting pan.    Bake at 350 degrees for one hour or until carrots are tender. Serve with  rice or potatoes. Serves 4.  Posted to EAT-L Digest  by Meghan E Gray-Leckrone  <meg-leckrone@MAILEXCITE.COM> on Feb 10, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2266g)
Recipe Makes: 1

Calories: 1928
Calories from Fat: 386 (20%)

Amt Per Serving		% DV

	Total Fat 42.9g	57 %
	Saturated Fat 10.9g	55 %
	Monounsaturated Fat 12.2g
	Polyunsanturated Fat 10.7g
Cholesterol 940.8mg		289 %
Sodium 1527.5mg		53 %
Potassium 5900.8mg		155 %
Total Carbohydrate 76.6g		23 %
	Dietary Fiber 30.5g	122 %
	Sugars, other 46.1g
Protein 306.5g		438 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1928

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe