Low-Carb Living ~ Artichoke Crusted Chicken

Thursday, August 30, 2012
Artichokes are in the same family as thistles -- maybe you don't know this about me but thistle flowers are about my favorites -- so beautiful, yet thorny. My favorite tea set is Dundee Thistle and I have a few treasured pieces. Now, back to the subject, ARTICHOKES -- we grew them when we lived in California and I look forward to them fresh every year -- when I can't get them fresh, then frozen, canned and marinated ones show up often in my kitchen. Oh, and if you've never seen an artichoke bloom, it is a breathtaking sight.

When I spied this recipe, I knew it would be a winner with me -- the family liked it pretty well too. Best part was how super easy this recipe was, yet good enough to serve to company - those are always my favorite recipes. Served roasted cauliflower on the side.

Artichoke Crusted Chicken

2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
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, or until the juices run clear when pierced with a fork. 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. Serves 2.

Per serving - Calories 470 Net Carbs 1.3

Posting to Michael's Foodie Friday and Honey's Potpourri Friday! Happy Weekend Wishes!!