Artichoke Chicken

ingredients:

1 cup bottled Italian dressing
4 skinless, boneless chicken breast halves
1 Tbsp olive oil
1 Tbsp butter
1 (15-oz) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp paprike
Sea salt & peppr, to taste

The Prelude:

Preheat oven to 425 degrees F.

Marinate chicken in a zip lock baggie with enough of the Italian dressing to coat well. Give it two to four hours, up to six, of marinating time, turning halfway through.

1. Artichoke Topping

Remove and drain the artichokes well, chop and pat dry with a paper towel.

Place in mixing bowl with the mayonnaise, Parmesan and seasonings. Mix well. Give it a taste, adjust salt & pepper to your taste.

Set aside.

2. Pan sear chicken breasts

Take the marinating chicken out of the fridge a half hour before you're ready to go. When you're ready, take the breasts out of the marinade, drain well and discard the marinade. Pat the chicken dry on both sides and sprinkle lightly with salt & pepper.

Heat oil and butter in a skillet over medium high heat. Sear the breasts, two at a time, so they don't steam. (Unless you have a large skillet) Give them 2 to 3 mintes per side, anough time to get good caramelization.

Set on a foil lined sheetpan that you've sprayed with non-stick spray.

3. Top & bake

Divide the artichoke topping between the four breasts, covering each top generously.

Bake for 20 to 25 minutes, until chicken has internal temperature of 165 and juice runs clear. If desired, pop the pan under the broiler for a crispier crust.

Inspired by plainchicken.com