Friday, January 9, 2009

Artichoke Chicken With Roasted Potatoes

This was yummy, pretty quick to bring to the table and different and totally new. They didn't have any nice red potatoes at the market, yesterday, so I adapted by cutting up russet potatoes. Red potatoes would work better, because they wouldn't flake apart, but these were good even with the wrong kind of potatoes. This was a Pampered Chef recipe from 29 minutes to dinner. I added an additional chicken breast to feed my family of 3... because of that there wasn't enough room in one skillet for the potatoes, so I moved them into their own 10 inch cast iron skillet.

3 small red potatoes
1 1/2 cups water
1 tsp salt
2 boneless, skinless chicken breasts
2 tsp. Rosemary Herb Seasoning Mix, divided (see NOTE)
2 tsp olive oil, divided

1/2 cup chopped artichoke hearts (about 2 hearts)
2 tsp. chopped fresh parsley (I left that out)
1 oz grated Parmesan cheese, divided
2 tsp. mayonnaise

Preheat broiler on HIGH. Cut potatoes into quarters. Place potatoes, water and salt in Micro-Cooker and microwave on HIGH 6-8 minutes or until soft. Drain and set aside.

For artichoke topping, chop artichokes and parsley; place into a small mixing bowl. Set aside 2 tbs. Parmesan cheese for later. Add remaining cheese and mayonnaise to artichoke mixture and mix together.

Flatten chicken to 1/2 inch thickness using a flat meat mallet. Sprinkle both sides of thicken with 1 tsp. of the rosemary seasoning mix.

Add 1 tsp of the oil to a broiler safe skillet (this is going to go under the broiler so no-nonstick or plastic handles) I used a 12 inch cast iron skillet. Heat oil over medium-high heat until shimmering. If doing more than 2 chicken breasts heat another teaspoon of oil in an additional skillet for the potatoes (this one isn't going into the oven - so use any pan you want, but you will get a nicer browned crust on the potatoes if you don't use non-stick.) Add remaining 1 tsp of the oil and 1 tsp of rosemary seasoning mix to the potatoes, stir to coat.

Place chicken and potatoes, cut side down, into skillet(s.) Cook 3-4 minutes or until chicken is brown. Turn chicken and potatoes over; cook an additional 3-4 minutes until chicken is brown and no longer pink in the center.

Remove potatoes from skillet, set aside and keep warm. Spread artichoke topping over chicken and sprinkle with reserved cheese. Place skillet as close as possible to broiler heating element; broil 4-6 minutes or until top is deep golden brown. Watch closely, you may need to move the chicken around for even browning. Remove skillet from broiler and serve.

Serves 2
NOTE: 1 tsp. crushed dried rosemary leaves, 1/4 tsp. salt and 1/8 tsp black pepper can be substituted for Rosemary Herb Seasoning Mix.


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