Artichoke Chicken

A creamy, cheesy artichoke sauce smothers chicken for a delish take on the weeknight supper staple. MORE+ LESS-

Deborah Harroun

April 20, 2012

1/2

cup drained chopped artichoke hearts (canned in water)

oz cream cheese, softened

teaspoons mayonnaise

1/2

cup shredded Swiss cheese (2 oz)

tablespoons grated Parmesan cheese

boneless skinless chicken breasts (6 to 8 oz each)

Salt and pepper

tablespoon olive oil

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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.

Make sure you use artichoke hearts canned in water, not marinated artichoke hearts.
Keep an eye on the chicken while it’s under the broiler. It can go from done to burnt in a few seconds, so it’s best to watch it until it’s ready.