30 Min Meal: Artichoke Chicken with Roasted Potatoes

POTATOES & CHICKEN

3 small red potatoes
1 1/2 cups water
1 tsp salt
2 boneless skinless chicken breasts
2 tsp of a rosemary herb seasoning
2 tsp olive oil, divided

ARTICHOKE TOPPING

1/2 c chopped artichoke hearts
2 tsp chopped fresh parsley
1 oz Parmesan cheese
2 tsp mayonanaise


1. Preheat broiler on HIGH. Meanwhile cut potatoes into quarters. Place potatoes, water and salt into microwave safe dish and microwave on high 6-8 minutes until tender. Drain and place aside.

2. Meanwhile, for artichoke topping, chop artichokes and parsley and place in small bowl. Grate cheese and set aside 2 tbsp for later use. Add remaining cheese and mayo to artichoke mixture.

3. Flatten chicken to 1/2 inch thickness, sprinkle both sides of chicken with herb seasoning.

4. Add tsp of oil to skillet and heat 1-3 minutes 'till shimmering. Meanwhile, add remaining oil and remaining herb seasoning to potatoes, stir to coat.

5. 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 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, sprinkle with reserved cheese. Place skillet as close as possible to heating element in broiler and broil for 4-6 minutes or until topping is golden brown and internal temp of chicken is 170 degrees. (watch carefully for uneven browning, remove immediately)

Serve chicken with potatoes.