I have been making this recipe around my house for awhile and decided it was time to share. I have even taken it to several friends houses when they needed some extra TLC. I usually serve it with a green salad and roasted potatoes.
Source: Pampered Chef (I can't find the original recipe to link to.)
Ingredients:
2 boneless/skinless chicken breast halves
1 tsp. rosemary
1 tsp olive oil
Artichoke Topping
1/2 cup chopped artichoke hearts
2 tsp chopped parsley
1 oz Parmesan cheese (divided)
2 tsp. mayo
Instructions
1. Chop artichokes and place in a small bowl with parsley. Add all but 2 T parmesan cheese and mayo to mixture and combine well.
2. Flatten chicken halves with a meat tenderizer. Sprinkle both sides of chicken with rosemary.
3. Add 1 t of oil to stainless skillet (not non stick) heat over med-high for 1-3 min until shimmering. Place chicken into the skillet and cook 3-4 min on both sides or until chicken is golden brown and centers are no longer pink.
4. To finish chicken spread artichoke topping evenly over chicken; spinkle with reserved cheese. Place skillet as close as possible to heat element; broil 4-6 minutes until topping is deep golden brown and chicken is fully cooked.
1. Chop artichokes and place in a small bowl with parsley. Add all but 2 T parmesan cheese and mayo to mixture and combine well.
2. Flatten chicken halves with a meat tenderizer. Sprinkle both sides of chicken with rosemary.
3. Add 1 t of oil to stainless skillet (not non stick) heat over med-high for 1-3 min until shimmering. Place chicken into the skillet and cook 3-4 min on both sides or until chicken is golden brown and centers are no longer pink.
4. To finish chicken spread artichoke topping evenly over chicken; spinkle with reserved cheese. Place skillet as close as possible to heat element; broil 4-6 minutes until topping is deep golden brown and chicken is fully cooked.
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