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  • January 2010
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Artichoke Chicken

Ever have hot artichoke dip? Delish, right? Alas, artichoke dip cannot be dinner, it just can’t. Unless you break the unspoken “dinner” rules, which should be done no less than 2 times per month! Any less and you aren’t having any fun. Any more and your pant seems will hate you. Anyway, this recipe is a nice balance between delish appitizer and hearty dinner meal.


  • 2 boneless, skinless chicken cutlets
  • 2 tsp Rosemary seasoning (any poultry seasoning mix will do, I used Garlic & Parmesean from Pampered Chef)
  • 1/2 cup chopped artichokes (about 2 hearts)
  • 1 palm full parmesan cheese
  • 1tsp mayonnaise


  • Season both sides of the chicken with the poultry seasoning
  • Preheat broiler on HIGH and move oven racks as close to heating element as possible
  • Add 1tsp of EVOO to a stainless skillet (DO NOT USE NON STICK) and heat to shimmering
  • Place chicken in hot skillet and cook one side for 2-3 minutes
  • while Chicken is cooking mix artichokes, mayo and parmesan in a bowl.
  • Flip chicken and spread artichoke mix on cooked side. Immediatly move pan under the broiler. There will be enough residual heat in the pan to continue cooking the chicken while the broiler browns your topping.

Its super tasty and only takes about 15 minutes to put together.

We paired it with Roasted Potatoes w/ Peppers and Onions


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