FOODIE ALERT!: Artichoke Chicken

Posted by Cory , Sunday, March 28, 2010 8:03 PM

This is another recipe that I took and adapted to my own lazy ways. A few Christmases ago, my mom gave me a cookbook from Pampered Chef called "29 Minutes to Dinner", the premise being that each recipe is ready in under half an hour. As I was flipping through it this afternoon, trying to figure out a few dinners for this week, Roomie was chopping up some artichoke hearts for a dip she was making. At that moment, I happened upon this particular recipe and saw an opportunity to use some of the GIANT jar of artichokes that has been sitting in our fridge forever.

Artichoke Chicken
2 boneless, skinless chicken breasts (recipe calls for them to be pounded; I just cut them in half)
1 tsp dried rosemary
salt
pepper

*Artichoke Topping
1/2 c. chopped artichoke hearts
2 tsp. chopped fresh parsley (used dried because I haven't planted my herbs yet)
2 tbsp. parmesan cheese
2 tsp. mayonnaise

Heat some olive oil in an oven-safe skillet. Mix the rosemary, salt and pepper together and sprinkle on each side of the chicken. Place the chicken in the skillet and cook 3-4 minutes on each side, until cooked through. Preheat the broiler and place the racks as close to the heating element as possible.

Mix together the artichoke hearts, parsley, parmesan cheese and mayonnaise. When chicken is done cooking, spread the mixture evenly over the top of both breasts, top with an additional sprinkle of parmesan cheese, and broil for 4-6 minutes.

*We ate ours with a green salad and baked potatoes (red potato for Handsy, a sweet potato for me). I generally stay away from things with mayonnaise in them, but it added just the right amount of creaminess and tang to this chicken.

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