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Artichoke Chicken
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Description
Hot artichoke dip for dinner? No, breaks the dinner rules. Pile it on top of chicken breast and make it melty and gooey under the broiler and you get the best of both worlds.
Ingredients
- 2 whole Chicken Breasts
- 2 teaspoons Rosemary Seasoning (Any Poultry Seasoning Mix Will Do—I Used Garlic & Parmesan From Pampered Chef)
- ½ cups Artichoke Heart, Drained And Chopped
- 2 Tablespoons Mayonnaise
- ¼ cups Parmesan Cheese
- 1 teaspoon Extra Virgin Olive Oil
Preparation
Season both sides of the chicken with the poultry seasoning.
Preheat broiler on HIGH and move oven racks as close to the heating element as possible.
Add the extra virgin olive oil to a stainless skillet (DO NOT USE NON STICK) and heat to shimmering.
Place chicken in the hot skillet and cook on one side for 2-3 minutes. While chicken is cooking, mix artichokes, mayo and parmesan in a bowl.
Flip the chicken and spread the artichoke mix on the cooked side.
Immediately move the pan under the broiler. There will be enough residual heat in the pan to continue cooking the chicken while the broiler browns your topping.
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2 Comments
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hughes on 3.4.2010
I made this last night and it’s WONDERFUL! So so so so easy! I had to make myself stop eating the artichoke topping while the chicken was cooking. I did flatten the chicken so it would cook through easier and it made the topping go on easier. Both my husband and I want this one again!!!
lv2trvlbchbum on 3.1.2010
Sounds so yummy, and I have all the ingredients which is very unusual for me. I will use 4 boneless chicken breasts so I may need to tweak this but I can’t wait. I get used to cooking the same old recipes and will let you know how it turned out.