6-ounce jars marinated artichoke hearts
small onion, finely chopped
clove garlic, minced
eggs, lightly beaten
cup plain bread crumbs
tsp hot sauce
cup shredded low-fat cheddar cheese
boneless skinless chicken breasts, grilled
tsp minced fresh parsley
May be frozen after baking. Reheat in a 300-degree oven for 10 minutes.
Preheat oven to 325 degrees. Drain the artichoke heart marinade into large skillet. Chop drained artichokes and set aside. Heat the marinade over medium heat. Add the onion and garlic and saute for 5 minutes. Place the beaten eggs into a large bowl, add the breadcrumbs, salt, pepper, oregano, and hot sauce to the eggs. Stir in the cheese, chicken, chopped artichokes, sautéed onions and garlic, along with the liquid in the skillet. Pour into a greased 7-by-11 inch casserole dish. Bake for 30 minutes or until set. To serve, cut into squares. May be served hot or cold.