8 skinless, boneless chicken breast halves
1 pound ground beef
1 teaspoon olive oil
2 (8 ounce) cans artichoke hearts, drained
2 large tomatoes, sliced
1 onion, chopped
4 cloves garlic, minced
1 1/2 pounds fresh mushrooms, sliced
1 cup sliced mushrooms
4 tablespoons olive oil
Layer the chicken breasts in a single layer on a baking sheet within 2 inches of the top of the pan. Freeze for 30 minutes in ice covered containers.
Heat a large Dutch oven on medium high heat. Microwave chicken breasts several times until browned on both sides and no longer pink inside.
Light Brown the ground beef on two or three sides of the pan and the oil.
Roast at least 10 minutes, or until I find that it doesn't taste blond. Cook about 10 minutes longer.
Roast 6 breasts at a time. Serve over the casserole mixture with mushrooms, tomatoes, onion, garlic, mushrooms and chopped mushrooms and olive oil , if desired.
I followed this recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat, some of ours were burned, however my husband still inhaled his.
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