Sunday, December 15, 2013

Chicken with Artichoke Hearts

I hope to make this again so I can add better pictures, but if not, know that I enjoyed every bite of this single serving!

This dish is inspired by a recipe I came across while waiting for Mr. Animator at the dentist. It captured my attention because I had been craving artichokes and seemed super easy. As is almost always the case, I followed the general gist of the recipe while flying by the seat of my pants for the rest of it, and came up with my own version.

Whats great about this dish is that it's easy, full of flavor, and very healthy. It could be served with rice, steamed veggies, sautéed green beans, or a large salad. You can easily add more artichokes if you're a lover, and decrease the amount used if you're a hater. 

The salty tang from the marinated artichokes is a great foil to the sharp, nutty parmesan  and these two partners in crime blend perfectly with the savory taste of the chicken. Also, broiling the artichokes releases more of the natural earthy vegetable flavor and gives them a beautiful brown toasting that adds an extra dimension to the dish. 

I know this isn't a great picture, and it's only of a single serving, but I was too anxious to eat this so I couldn't wait! 

1 large jag (14oz) marinated artichoke hearts
4 chicken breasts or 6 chicken tenderloins 
2 Tablespoons olive oil
1-2 teaspoon salt
1/2-1 teaspoon pepper

1/2 shredded parmesan cheese


Preheat oven on broiler, move top rack 6-8 inches from the heat. 

In a large bowl, add lightly drain artichokes, oil, salt, and pepper. Mix, then add chicken and toss until coated. Pour artichokes and chicken into a large pan, and arrange so nothing is over lapping. Cook for 10-15 minutes, turning over chicken about half way through cooking time. During the last 2-3 minutes of cooking time, sprinkle the dish with parmesan cheese. Once cheese is browned and chicken reaches an internal temperature 165º, remove and serve!