Artichoke Chicken

Blogger Deborah Harroun of Taste and Tell cooks up a skillet chicken recipe with one of her favorite things–artichokes.

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Servings 4

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ingredients 8
Prep Time 10 min
Total Time 30 min

Ingredients

1/2: cup drained chopped artichoke hearts (canned in water)

2: oz cream cheese, softened

2: teaspoons mayonnaise

1/2: cup shredded Swiss cheese (2 oz)

2: tablespoons grated Parmesan cheese

2: boneless skinless chicken breasts (6 to 8 oz each)

: Salt and pepper

1: tablespoon olive oil

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Directions

1 Set oven control to broil.
2 In medium bowl, stir together artichokes, cream cheese, mayonnaise and cheeses. Set aside.
3 Using sharp knife, cut each of the chicken breasts in half horizontally, opening up like a book, to make 4 thinner chicken pieces. Season both sides with salt and pepper.
4 In 12-inch ovenproof skillet, heat olive oil over medium heat. Cook chicken in oil about 5 minutes on each side or until no longer pink in center.
5 Divide artichoke mixture among the 4 pieces of chicken, spreading to cover tops. Broil with top of skillet 4 to 6 inches from heat 2 to 3 minutes or until mixture is melted and bubbly. Serve warm.