Artichoke Chicken Parmesan

This is another new recipe that sounded delicious.  I roasted the chicken breasts on Monday night while I was making the tomato pie and heating up the soup.  I love it when I can multi-task in the kitchen!

Artichoke Chicken Parmesan

  • 1 TB olive oil
  • 1 package frozen artichoke hearts, thawed
  • 1 medium shallot, minced
  • 1/2 tsp red pepper flakes
  • 1 28 oz can whole peeled San Marzano tomatoes, crushed
  • meat from 2 bone in chicken breasts, roasted with olive olive oil and salt and pepper
  • fresh basil leaves, chopped
  • 1/4 cup panko
  • 4 oz fresh mozzarella, thinly sliced
  • 1/4 cup grated Parmesan cheese

Heat olive oil in a large ovenproof skillet.  Add artichokes and cook stirring until browned and tender, about 5 minutes.  Add shallot and red pepper flakes and stir in.

Add tomatoes and 3/4 cup water.  Season with salt and pepper and bring to a boil.  Reduce heat and simmer until sauce is thickened.  Stir in chicken and basil.

Sprinkle with panko and then top with sliced mozzarella and parmesan and broil for 3 – 5 minutes until bread crumbs are browned and cheese is melted.  Let cool and then serve.

Delicious!  A definite do-over.

 

 

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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