Juicy Chicken and Baked Artichokes

23 10 2012

Sometimes I like to use the same pan-seared / oven- finished technique for chicken as I do with my steak. You start by browning the chicken in a hot skillet on the stove, then cover and transfer to the oven to finish. The result? Juicy chicken every time! Pair with artichokes baked gratin-style and you’ve got yourself one delicious dinner!

Juicy Chicken and Baked Artichokes

The following serves 2 (compliments of This Girl and the South Beach cookbook):

  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • Dried basil
  • Garlic powder
  • Lemon zest
  • Fat free and low-sodium chicken broth
  • 2 packages (9 oz each) frozen artichoke hearts
  • 1 Tbsp lemon juice
  • 2 Tbsp ground pecans
  • 2 Tbsp grated parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1 clove garlic, minced
  • 1 tsp extra-virgin olive oil, plus more for the chicken

Preheat oven to 375. Coat a baking dish with cooking spray.

Place the artichokes in a colander and rinse well with cold water to separate. Drain well, then pat dry with paper towels. Place in the prepared dish and sprinkle with lemon juice and salt to taste.

In a small bowl, combine the pecans, cheese Italian seasoning, garlic and oil. Sprinkle the mixture evenly over the artichokes.

Bake for 15 minutes, or until the topping is golden.

Meanwhile, drizzle a little olive oil in a medium oven-proof skillet and heat over medium-high. Drizzle the chicken breasts with a little olive oil too, and season on one side with salt, garlic powder, dried basil and lemon zest – add as much seasonings as you prefer. When the pan is hot, add the chicken, seasoned-side down. While the chicken is cooking, season the other side with the same seasonings.

Saute on both sides until browned, then deglaze the pan with a good splash of chicken broth. Cover oven-proof skillet with foil and transfer to the oven (while the artichokes are baking) to finish cooking, about 5-10 minutes.

Spoon some of the pan juices from the skillet over the chicken and serve with artichokes.

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