substitution help-mayonnaise in chicken casserole

[newcook]

I was planning on making this recipe sometime next week but would like to substitute the mayonnaise. Any ideas?

Daniele


* Exported from MasterCook *

Artichoke and Chicken Bake #69089

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can water-packed artichoke hearts -- (14 ounces) well drained and chopped
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder
4 boneless skinless chicken breast halves

1. Preheat oven to 375.
2. Spray an 11x7 inch baking dish with Pam.
3. Salt and pepper the chicken breast halves and place in the dish.
4. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
5. Spread artichoke mixture over chicken breasts.
6. Bake, uncovered, 30-35 minutes or until chicken juices run clear.

Description:
"This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 505 Calories; 41g Fat (71.1% calories from fat); 35g Protein; 3g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 610mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

NOTES : 40 minutes 5 mins prep


Nutr. Assoc. : 0 0 0 0 0

[sweetpea]

I would use sour cream...sound good! :)

[Rae]

What about plain non-fat yogurt?

[funnybone]

Sour cream and yogurt work similar in recipes, so either would most likely work.

[funniegrrl]

It's basically hot artichoke dip with chicken added. I would sub sour cream or reduced-fat (not fat-free) sour cream with a little cornstarch stirred in. It will be a different dish, but it should be edible.

Why don't you want to use mayonnaise?

[newcook]

I don't want to use mayonnaise because I never use it and end up tossing the jar. I can't count the number of almost new jars I have thrown out because of best before dates.

I think I'll try the sour cream suggestions.

Thanks for the ideas

Daniele

[Linda in MO]

Originally posted by funniegrrl
It will be a different dish
I agree. Personally I don't think any sub. will work as well as the mayo. I make something similar w/o the artichokes and it just wouldn't be the same w/o the mayo. They sell tiny jars. I even use Hellman's light and it works fine.

[bobmark226]

Admittedly, it would be an extra step, but is there any reason you can't make enough mayonnaise just for the recipe? This one would give you about a cup, so almost no waste!

Bob

***********

Mayonnaise

1 c Salad oil
1 Egg
-=OR=-
2 Egg yolks
2 tb Lemon juice
-=OR=-
2 tb Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until
slightly thick; add 1 teaspoon oil at a time
beating well after each addition, until 1/3 cup
has been added. Add a few drops lemon or vinegar.
The mixture should be quite thick and perfectly
smooth. If it isn't you added the oil too quick or
didn't beat it enough. Continue to add the oil and
acid alternately until it's used up. Add
seasonings to taste. Store covered in the
refrigerator.

[newcook]

I didn't realize that making mayonnaise was so easy. I guess I will see if I can find one of those small jars, and failing that, I may just give that mayonnaise recipe a whirl.

Just out of curiosity Linda, does your recipe look better than this one? I've gotten tons of amazing recipes from you.

Thanks,

Daniele

[Linda in MO]

Hi Danielle, here you go. Let us know if you try the version with artichokes. I've always thought artichokes would make a great addition to the recipe below.

* Exported from MasterCook *

Easy Parmesan Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 boneless, skinless chicken breast half for
EACH person
1 tablespoon mayonnaise for EACH piece of chicken (I use Hellman's light mayo)
1 tablespoon shredded Parmesan cheese for EACH piece of
chicken (not the powder kind), plus additional for sprinkling
kosher salt, fresh ground pepper, garlic
powder

Season chicken lightly with salt, pepper, garlic powder.

Combine mayo. & cheese, and coat breasts with mixture, putting the majority of the mixture on the top. Sprinkle with additional Parmesan.

Lay in a lightly greased, foil-lined (for easy cleanup) pan.

Bake at 400 deg. until done (about 20 - 25 min.?). It will be brown and bubbly on top.


Serving Ideas : This is good with basmati rice and broccoli.

[Little Bit]

I'm of the 'make it yourself' group.

If mayo really isn't your thing, just sub some homemade. From a cooking standpoint, as bob has pointed out, mayo is just eggs and oil, with some flavoring. The eggs provide structure/protein so leaving mayo out of the recipe would change the structure of the dish. If that doesn't bug you, don't sweat it. :)

[Linda in MO]

Daniele, did you make the chicken yet?

[newcook]

Hi Linda,

I haven't made it yet, but am planning to make it this week. I had a problem with my home computer so I couldn't access my recipes. Now I copied it from my work computer. I did find a really small jar of mayonnaise.

Now I have to try to find the recipes for the other grocery items I've already bought. Does anyone by any chance remember which web site has the recipes with the # in the title?

Daniele

[valchemist]

Originally posted by newcook
Does anyone by any chance remember which web site has the recipes with the # in the title?

Daniele

you must be thinking of www.recipezaar.com

[newcook]

Bingo!

Thanks Val

Daniele

[newcook]

I finally made the Artichoke and Chicken Bake #69089. It was really good and very easy to make. I made it in a square 8 x 8 inch baking dish and it fit perfectly. I will definitely make it again.

Now I would like to try the recipe posted by Linda which is almost identical. I think this would be good with other vegetables, broccoli, asparagus, mushrooms.

Daniele

[valchemist]

I made the recipe you posted, Danielle. We thought it was great. It is similar (as funniegrl said) to a CL chicken/artichoke dip recipe I have made. When I made that recipe, I served it as a main dish though, even though it was meant to be a dip.


* Exported from MasterCook *

Chicken-Artichoke Spread

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers April '97
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (14-ounce) can artichoke hearts -- drained
Cooking spray
2 (4-ounce) skinned, boned, chicken breast halves
1/2 cup minced green onions
3 small garlic cloves -- minced
1 cup plain low-fat yogurt
2 tablespoons light mayonnaise
1/4 cup grated fresh Parmesan cheese
2 teaspoons Worcestershire sauce
3 drops hot sauce
1/8 teaspoon paprika

Preheat oven to 350º.

Place artichoke hearts in food processor, and process until finely chopped. Spoon into a bowl, and set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1-inch pieces, and set aside.

Recoat skillet with cooking spray, and add onions and garlic. Sauté 2 minutes or until tender. Place chicken and onion mixture in food processor; process until finely ground. Add yogurt, mayonnaise, cheese, and sauces, and pulse until well-blended. Add chicken mixture to artichokes; stir well.

Spoon mixture into a 1-quart baking dish coated with cooking spray, and sprinkle with paprika. Bake mixture at 350º for 25 minutes or until heated. Serve spread warm or cold with French bread or crackers.

Serving Size: 1/4 cup

Source:
"Cooking Light, April 1997, p.167"
Copyright:
"© Cooking Light"
Yield:
"4 cups"
T(Baking Time):
"0:25"