Garlic Chicken with Artichokes
by Jes Mostek

Baby Green Balsamic Salad
by Jes Mostek
serves: 6
  Balsamic dressing over greens, bleu cheese, strawberries and almonds.
  1/2 c.   Balsamic Dressing
  1 (4 oz.) bag   mixed baby greens
  1 (4 oz.) pkg.   bleu cheese, crumbled
  1 c.   strawberries, sliced
  1/2 c.   slivered almonds
  1 T.   sugar
  1/4 tsp.   allspice (or cinnamon)
  Candy the almonds. Put the slivered almonds in a heavy-bottomed, dry skillet over medium heat. Sprinkle the sugar and allspice over the almonds. Stir every few seconds until the almonds are toasted and the sugar melts. When all of the sugar is melted, remove from heat and stir again to assure even coating. Transfer nuts to a small plate to cool.

Toss the baby greens with bleu cheese crumbles and the balsamic dressing.

Top with sliced strawberries and cooled candied almonds.
Garlic Chicken with Artichokes
by Danielle Dewey
serves: 6
  Twelve cloves of garlic may sound like alot but garlic's flavor mellows as it slowly cooks.
  12 Cloves   Garlic
  1/2 Cup   Chopped Onion (1 Medium)
  1 Tablespoon   Olive Oil
  1 Package   8-9 OZ Package Frozen Artichoke Hearts
  1   Red Sweet Pepper, Cut Into Strips
  1/2 Cup   Chicken Broth
  1 Tablespoon   Quick-Cooking Tapioca
  2 Teaspoons   Dried Rosemary, Crushed
  1 Teaspoon   Finely Shredded Lemon Peel
  1/2 Teaspoon   Black Pepper
  1 1/2 Pounds   Skinless, Boneless Chicken Breast Halves or Thighs
  4 Cups   Cooked Noodles
  1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender. In a 3 1/2- or 4-quart crockery cooker combine the garlic mixture, frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. Serve with noodles.

Page 239
Better Homes & Gardens New CookBook Limited Edition