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Triple A Chicken Bake

This Chicken Bake is Triple A for Artichoke, Asparagus and Asiago Cheese! Mmmm!


  • 34 large boneless, skinless chicken breasts
  • 1 cup mayonnaise
  • 1/2 cup chopped canned artichoke hearts – about a third of a can
  • 1/2 cup asiago cheese – grated
  • 1 clove garlic, minced
  • 1/4 seasoning salt
  • 1 bundle asparagus, washed, ends trimmed and spears cut in half
  • 1 package (4 ounces) prosciutto
  • 1/4 cup grated asiago cheese for topping


  1. Pre- heat oven to 375°. Pound chicken breasts to an even thickness. Salt and pepper both sides generously.
  2. In a medium bowl, combine mayonnaise, artichokes, asiago cheese, garlic and seasoning salt.
  3. Place a scant 1/4 cup of artichoke asiago dip on each chicken breast.
  4. Place asparagus halves on top of chicken alternating tops and bottoms.
  5. Top each piece of chicken with a slice of prosciutto.
  6. Bake at 375° for 35-45 minutes until chicken is done.
  7. Top with remaining asiago and broil for 3-5 minutes to brown. Watch carefully so it does not burn!


I like to serve the leftover dip with some veggies with dinner.
I chop the leftover artichokes, divide into 1/2 cup portions, and freeze for making this dish again later.

  • Author: Sherri at Made From Pinterest


  • Serving Size: 1/8th
  • Calories: 371
  • Sugar: 2g
  • Sodium: 378g
  • Fat: 28g
  • Saturated Fat: 5g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 20mg