Ellie Krieger is a nutritionist and food writer for the Washington Post. Here she takes the blank slate of a chicken breast and turns it into something special, with a simple mixture of finely chopped artichoke hearts, Parmesan cheese, garlic powder and a touch of cream cheese. You pile this topping onto the breasts and bake in a hot oven until done; then broil for a minute or two to brown the top. Easy, rich and delicious.
4 (6-ounce) skinless, boneless chicken breast halves
1 Tbs. olive oil
1/2 tsp. freshly cracked black pepper, divided
1 cup frozen artichoke hearts, defrosted and finely chopped ( I used canned)
1/2 cup grated Parmesan cheese
1 Tbs. cream cheese, softened at room temperature
1/2 tsp. granulated garlic
1/4 tsp. fine salt
Fresh chopped leaf parsley, for garnish
Position a rack in the middle of the oven and preheat to 400 degrees.
Place each piece of chicken between two pieces of plastic wrap and use a mallet or rolling pin to pound the pieces to about 3/4 inch thickness. Pat the chicken dry, then rub each piece on both sides with the oil, place onto a sheet pan and sprinkle them with 1/4 tsp. of the pepper.
In medium bowl, use a fork to thoroughly mix together the artichoke hearts, Parmesan cheese, cream cheese, garlic, salt and remaining 1/4 tsp. pepper until combined.
Divide the artichoke mixture among the chicken pieces, topping each with an even layer of the mixture. Roast for about 15 minutes, or until the chicken is just cooked through and registers 165 on an instant read thermometer. Turn on the broiler and broil for 2 to 3 minutes, or until the topping in nicely browned.
Divide among individual plates, garnish with parsley and serve. Serves 4.
Note: I had two large breast halves, and made the full amount of topping , which was the right amount.
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