Artichoke Chicken with Roasted Potatoes

This restaurant-style dish combines artichokes, Parmesan cheese and rosemary for an authentic Italian flavor. 29 Minutes to Dinner, The Pampered Chef® -Claire

Potatoes and Chicken:
3 small red potatoes
1 1/2 cups water
1 t. salt
2 boneless, skinless chicken breasts
2 tsp. Rosemary Herb Seasoning Mix, divided
2 tsp. olive oil, divided

Artichoke Topping:
1/2 c. chopped artichoke hearts (about 2 hearts)
2 tsp. chopped fresh parsley
1 oz. FRESHLY GRATED Parmesan cheese, divided (DON’T USE THE POWDERED JUNK, IT WILL BE YUCKY!)
2 tsp. mayonnaise

(I used marinated artichoke hearts and no parsley because that’s what was in the pantry, also used less mayo due to the fat in the marinade. You really only need enough mayo to make it all stick together.)

1. Preheat broiler on HIGH. Meanwhile, cut potatoes into quarters. Place potatoes, water and salt into Small Micro-Cooker; microwave on HIGH 6-8 minutes or until tender. Drain and set aside.

2. Meanwhile, for artichoke topping, chop artichokes and parsley; place into bowl. Grate cheese. Set aside 2 tbsp for later use; add remaining cheese and mayo to artichoke mixture and mix well.

3. Flatten chicken to 1/2 in. thickness using flat side of meat tenderizer. Sprinkle both sides of chicken with 1 tsp of the seasoning mix.

4. Add 1 tsp of the oil to Stainless Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, add remaining 1 tsp of the oil and remaining 1 tsp of the seasoning mix to potatoes, stir to coat.

5. Place chicken and potatoes, cut side down, into skillet. Cook 3-4 minutes or until chicken is golden brown. Turn chicken and potatoes over; cook an additional 3-4 minutes or until chicken is golden brown and centers are no longer pink.

6. Remove potatoes from skillet; set aside and keep warm. To finish chicken, spread artichoke topping evenly over chicken; sprinkle with reserved cheese. Place skillet as close as possible temperature of chicken registers 170 degrees F. (Watch closely. If topping starts to brown unevenly, adjust accordingly.)

Chef’s Corner: 1 tsp crushed dried rosemary leaves, 1/4 tsp salt and 1/8 t. coarsely ground black pepper can be substituted for the rosemary Herb Seasoning Mi, if desired.

Claire’s notes: I had to multiply this recipe times 3 to feed my family, so I used an entire jar of artichoke hearts and eyeballed the parmesan cheese and mayo. I had a little bit of artichoke mixture left over when using 5 chicken breasts. I’m thinking that next time I make this I may add some wilted spinach to the artichoke mixture, or some frozen chopped spinach that I have thawed and squished. Also, I don’t have a large stainless skillet so I used my non-stick one and then transferred the stuff to a baking sheet lined with foil before putting it in to broil. I used a separate smaller skillet for the potatoes, and after removing the chicken from the larger skillet, I dumped the potatoes in there and stirred around to pick up the yummy drippings in the pan.