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artichoke crusted chicken
Posted By katy On April 11, 2010 @ 10:42 am In food,main dishes | 58 Comments
Katy: I’m hungry.
Chad: Are you serious?
Katy: I didn’t eat that much for brunch. I just had that little salad.
Chad: Why do you do that? You always order some salad and then you’re hungry again half an hour later. We go out to brunch so that you won’t be hungry.
Katy: [Silence.] But, um. I’m hungry.
It’s conversations like this that make you think, hmmm. Maybe I am doing something wrong.
Some people over-order at restaurants. Their eyes are bigger than their stomachs, or they are just poor decision-makers, or everything just looks too good to choose just one thing. I, unfortunately, tend to be the opposite. Faced with an abundance of choices, I always go for the daintiest choice, the one that is least likely to hold me over to the next meal. It is becoming a serious problem.
So when I cook for myself, I tend to do the exact opposite. Hence, this gorgeous artichoke chicken, that is hearty and delicious and will not leave you hungry again in forty five minutes. And for something this decadent looking, it is not even particularly unhealthy. Full of flavor and pretty enough to serve to guests, this is about as perfect a meal as I could imagine.
Who knows? Maybe if I saw it on a menu, I would even order it.
Artichoke Crusted Chicken Recipe
2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
1/3 cup grated white cheddar cheese
Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork. Set aside.
Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Do not take your eyes off them — broiling can lead to burning faster than you can imagine. When the cheese is melted and bubbling and the tops are golden, remove and serve.
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