Meals Matter

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Contributed By: sewinlove
Pampered Chef

This restaurant-style dish combines artichokes, Parmesan cheese and rosemary for an authentic Italian flavor.

Ingredients

POTATOES AND CHICKEN

3 Small red potatoes

11/2 cups 875 mL) water

1 tsp (5 mL) salt

2 Boneless, skinless chicken breasts

(4-6 oz/ 125-175 g each)

2 tsp (10 mL) Rosemary Herb Seasoning

Mix, divided

2 tsp (10 mL) olive oil, divided

ARTICHOKE TOPPING

1/2 cup (125 mL) chopped artichoke hearts

(about 2 hearts)

2 tsp (to mL) chopped fresh parsley

1 oz 80 g) Parmesan cheese, divided

2 tsp (10 mL) mayonnaise

Preparation

1. Preheat broiler on HIGH. Meanwhile, cut potatoes into quarters. Place potatoes, water and salt

into Small Micro-Cooker"'; microwave on HIGH 6-8 minutes or until tender. Drain and set aside.

2. Meanwhile, for artichoke topping, chop artichokes and parsley using Santoku Knife; place into

Small Batter Bowl. Grate cheese using Microplane@Adjustable Grater. Set aside 2 tbsp GO mL)

for later use; add remaining cheese and mayonnaise to artichoke mixture and mix well.

3. Flatten chicken to 1/2 in. (1 cm) thickness using flat side of Meat Tenderizer. Sprinkle both side,S

of chicken with 1 tsp Cs mL) of the seasoning mix.

4· Add 1 tsp (5 mL) of the oil to Stainless (10-in./2s-cm) Skillet (do not use nonstick cookware);

heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, add remaining 1 tsp

(5 mL) of the oil and remaining 1 tsp (5 mL) of the seasoning mix to potatoes; stir to coat.

5. Place chicken and potatoes, cut side down, into Skillet. Cook 3-4 minutes or until chicken is

golden brown. Turn chicken and potatoes over; cook an additional 3-4 minutes or until chicken

is golden brown and centers are no longer pink.

6. Remove potatoes from Skillet; set aside and keep warm. To finish chicken, spread artichoke

topping evenly over chicken; sprinkle with reserved cheese. Place Skillet as close as possible to

heating element (2 in./5 cm); broil 4-6 minutes or until topping is deep golden brown and

internal temperature of chicken registers 170°F (nOC). (Watch closely. If topping starts to brown

unevenly, adjust accordingly.) Carefully remove Skillet from broiler. Serve chicken with potatoes.

Cook's Notes

CHEF'S CORNER Stainless cookware is excellent for its ability to withstand high heat. Topping each chicken breast with Parmesan cheese and placing them under the broiler results in a delicious and attractive-looking crust. Placing the potatoes cut side down in the Skillet allows them to brown. When turning over the chicken breasts, turn the potatoes to their other cut side using Chef's Tongs to ensure even browning. 1 tsp Cs mL) crushed dried rosemary leaves, '/4 tsp (1 mt);salt and '/S tsp (0.5 mL) coarsely ground black pepper can be substituted for the Rosemary Herb Seasoning Mix, if desired.

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