Artichoke Crusted Chicken

{Photo courtesy of Sugarlaws}

It was raining when I got home from work yesterday, so instead of going for the three mile walk/run (yes, I'm trying to run now), I decided to crash on the couch and rest. Us Southern women don't nap. We rest.

Before I knew it, it was 7. I was groggy and in no mood to cook dinner, so I began negotiating with my husband. "If we go out tonight, I'll cook tomorrow night."

Very casually, he says, "I think we should just cook."

This was a very dangerous thing to say, and he knew it, so he followed up by saying, "But it's up to you. I feel like I'm telling you to get into the kitchen and make my dinner."

The freedom of choice with a side of guilt. Nice strategy.

I grumbled my way through dinner prep. Quartering potatoes, flattening chicken (which I really enjoyed), grating cheese. We were trying another Pinterest recipe, Artichoke Crusted Chicken, and my mood suddenly shifted when I saw my artichoke mixture bubbling and browning underneath the broiler.

O .....

M .....

G .....

I would have eaten seconds if there were any seconds to be had. I've posted some good chicken recipes in the past, but this tops them all. I love going out to dinner. So, to find a chicken recipe that makes you glad you stayed in is miraculous!

The chicken is tender and juicy and the artichoke mixture is creamy and soft and tangy. I think the first bite made me curse it was so good!

Try it out for yourselves!

Artichoke Crusted Chicken

2 six-ounce chicken breasts, pounded thin

2 tbsp olive oil
1/4 cup light mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts)
1/3 cup grated white cheddar cheese
Salt
Pepper

• Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once. Set aside.
• Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Do not take your eyes off them — broiling can lead to burning faster than you can imagine. When the cheese is melted and bubbling and the tops are golden, remove and serve.