Cheesy Artichoke Chicken

Every once in a while, I try to sneak a girly meal in for my husband...and this was one of those meals. He appreciated it, but not as much as a big group of girls would! I loved this from the first nibble I took. The creamy sauce has a sour bite from the artichoke hearts, and the sweet, stringy cheese is delicious. I love spoiling myself every once in a while, and this meal will be recurring on those nights I need a little me-meal!

Cheesy Artichoke Chicken
Printable Version

1/4 c. chopped, marinated artichoke hearts
2 Tbsp. mayonnaise
1 tsp. parsley
3 Tbsp. fresh grated Parmesan cheese, plus additional ¼ cup for topping
Salt and Pepper
1/2 tsp. parsley
1 Tbsp. Extra Virgin Olive Oil
2 boneless, skinless chicken breasts

Heat olive oil in skillet. Pound out chicken breasts to about 3/4 inch thickness so that they will cook evenly. Sprinkle chicken breasts with salt, pepper, and ½ tsp parsley on both sides. Cook chicken breasts in heated skillet for 4-5 minutes per side, or until juices run clear and centers are no longer pink. Meanwhile, puree artichoke hearts and mix well with mayonnaise, 1 tsp. parsley, and 3 Tbs. parmesan cheese in small mixing bowl. Once chicken breasts are cooked through, either leave in the pan if it is oven safe, or remove breasts from the pan and put on foil-lined baking sheet. Spread artichoke topping onto chicken breasts. Sprinkle with additional ¼ cup parmesan cheese. Broil on high for 3 to 4 minutes or just until cheese starts to turn golden brown. Remove from oven and serve immediately.

Recipe from Crystal
Serves 2.