8/22/2019 Artichoke Chicken With Roasted Potatoes

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Artichoke Chicken with Roasted PotatoesINGREDIENTS

Potatoes and Chicken3 small red potatoes1 1/2 cups (375 mL) water1 tsp (5 mL) salt2 boneless, skinless chicken breasts

(4-6 oz/125-175 g each)2 tsp (10 mL) Rosemary Herb

Seasoning Mix, divided2 tsp (10 mL) olive oil, divided

Artichoke Topping1/2 cup (125 mL) chopped artichoke

hearts (about 2 hearts)2 tsp (10 mL) chopped fresh parsley1 oz (30 g) Parmesan cheese, divided2 tsp (10 mL) mayonnaise

DIRECTIONS1 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 setaside.

Meanwhile, for artichoke topping, chop artichokes and parsley using Santoku Knife; placeinto Small Batter Bowl. Grate cheese using Microplane Adjustable Fine Grater. Set aside 2tbsp (30 mL) for later use; add remaining cheese and mayonnaise to artichoke mixture and mixwell.

Flatten chicken to 1/2 in. (1 cm) thickness using flat side ofMeat Tenderizer. Sprinkle both sidesof chicken with 1 tsp (5 mL) of the seasoning mix.

Add 1 tsp (5 mL) of the oil to Stainless (10-in./24-cm) Skillet (do not use nonstick cookware);heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, add remaining 1 tsp (5mL) of the oil and remaining 1 tsp (5 mL) of the seasoning mix to potatoes; stir to coat.

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 isgolden brown and centers are no longer pink.

Remove potatoes from Skillet; set aside and keep warm. To finish chicken, spread artichoketopping evenly over chicken; sprinkle with reserved cheese. Place Skillet as close as possible toheating element (2 in./5 cm); broil 4-6 minutes or until topping is deep golden brown and internaltemperature of chicken registers 170F (77C). (Watch closely. If topping starts to brownunevenly, adjust accordingly.) Carefully remove Skillet from broiler. Serve chicken with potatoes.

Yield: 2 servings ofNutrients per serving:Calories 320, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 80 mg, Carbohydrate 21 g, Protein 34 g, Sodium 1280 mg, Fiber 3 gU.S. Diabetic exchanges per serving:

1 1/2 starch, 4 low-fat meat, 1 fat (1 1/2 carb)

Cook's Tips: 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-lookingcrust.

Placing the potatoes cut side down in the Skillet allows them to brown. When turning over the chickenbreasts, turn the potatoes to their other cut side using Chef's Tongs to ensure even browning.

1 tsp (5 mL) crushed dried rosemary leaves, 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) coarsely groundblack pepper can be substituted for the Rosemary Herb Seasoning Mix, if desired.