SKILLET SPINACH BACON ARTICHOKE
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Chicken and Asparagus Skillet
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Artichoke Chicken Skillet
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Arrange 1 large or 2 small asparagus spears, one cheese slice, and one sliced mushroom on half of each chicken breast. Top each chicken breast evenly with the chopped artichoke hearts and pimento. Sprinkle evenly with salt and pepper. Fold the remaining half of each chicken breast over the vegetable mixture; secure with wooden toothpicks.
Instead of pan-frying the cutlets, you’ll bake them while the asparagus roast on a second pan. To get the golden-brown crust just right, you’ll broil the chicken right at the end. All that’s left is a lemony dressing made from briny artichoke hearts, fresh parsley, and salty Parmesan. Place Chicken Breasts into skillet.
Sear in Skillet for about 4 minutes on each side. Add cut Asparagus to skillet and then place the entire skillet in the oven to bake 30-35 minutes. Option: For One-Pan: Make this a one-pan meal by pan searing the chicken and asparagus and adding 1 1/4 cups water or chicken broth or milk with 8 ounces of pasta or 1 cup rice along with the other ingredients in step 5, covering. DIRECTIONS Sprinkle chicken with salt and pepper.
In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side. Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet. Ingredients 4 boneless skinless chicken breast halves (4 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 2 teaspoons olive oil 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained 2/3 cup reduced-sodium chicken broth. Ingredients 3 tablespoons butter 2 tablespoons olive oil ½ teaspoon dried parsley ½ teaspoon dried basil ⅛ teaspoon dried oregano 1 ½ cloves garlic, minced ¼ teaspoon salt 1 ½ teaspoons lemon juice 1 ½ teaspoons white cooking wine 2 breast half, bone and skin removed (blank)s skinless.
Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add asparagus to skillet; cook and stir over medium-high heat 1 minute.
Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken.
Cook chicken in a greased pan or skillet over medium heat for 5-8 minutes on each side or until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm. Melt butter in the pan.
Add artichokes, garlic, and spinach to pan.
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