Pampered Chef: Artichoke Chicken & Roasted Potatoes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 363.7
- Total Fat: 10.5 g
- Cholesterol: 71.1 mg
- Sodium: 312.3 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.2 g
- Protein: 35.6 g
View full nutritional breakdown of Pampered Chef: Artichoke Chicken & Roasted Potatoes calories by ingredient
Introduction
Perfect for two Perfect for twoNumber of Servings: 2
Ingredients
-
Potatoes & Chicken
4 small red potatoes
1.5 C water
1 t salt
1 large, boneless/skinless chicken breast halved
2 t rosemary
2 t extra virgin olive oil divided
Artichoke Topping
.5 C chopped artichoke hearts
2 t parsley
1 oz parmesan cheese divided
2 t light mayo
Directions
1. Preheat broiler on high. Cut potatoes into quarters. Place potatoes, water and salt into a microwaveable dish, microwave on high for 6-8 minutes until potatoes are tender. Drain & set asid.
2. Chop artichokes place in a small bowl with parsley. Add all but 2 T parmesan cheese and mayo to mixture and combine well.
3. Flatten chicken halves with a meat tenderizer. Sprinkle both sides of chicken with rosemary.
4. Add 1 t of oil to stainless skillet (not non stick) heat over med-high for 1-3 min until shimmering. Meanwhile, add remaining 1 t of the oil and remaining 1 t of rosemary to potatoes, stir to coat.
5. Place chicken & potatoes cut side down into skillet. Cook 3-4 minutes on both sides or until chicken is golden brown and centers are no longer pink.
6. Remove potatoes from skillet, set aside to keep warm. To finish chicken spread artichoke topping evenly over chicken; spinkle with reserved cheese. Place skillet as close as possible to heat element; broil 4-6 minutes until topping is deep golden brown and chicken is fully cooked.
Serve with potatoes.
Recipe from Pampered Chef 29 Minutes to Dinner Volume 1
Number of Servings: 2
Recipe submitted by SparkPeople user MINNOW1982.
2. Chop artichokes place in a small bowl with parsley. Add all but 2 T parmesan cheese and mayo to mixture and combine well.
3. Flatten chicken halves with a meat tenderizer. Sprinkle both sides of chicken with rosemary.
4. Add 1 t of oil to stainless skillet (not non stick) heat over med-high for 1-3 min until shimmering. Meanwhile, add remaining 1 t of the oil and remaining 1 t of rosemary to potatoes, stir to coat.
5. Place chicken & potatoes cut side down into skillet. Cook 3-4 minutes on both sides or until chicken is golden brown and centers are no longer pink.
6. Remove potatoes from skillet, set aside to keep warm. To finish chicken spread artichoke topping evenly over chicken; spinkle with reserved cheese. Place skillet as close as possible to heat element; broil 4-6 minutes until topping is deep golden brown and chicken is fully cooked.
Serve with potatoes.
Recipe from Pampered Chef 29 Minutes to Dinner Volume 1
Number of Servings: 2
Recipe submitted by SparkPeople user MINNOW1982.
