Artichoke Garlic Chicken

YOU'LL NEED...

* 4 4oz Boneless chicken breasts, trimmed
* 6oz Jar of marinated artichoke hearts (or canned artichoke hearts are fine, too)
* 1/3 Cup light mayo
* 1/2 Cup part-skim mozzarella, shredded
* 2/3 Tbsp minced garlic
* Grated parmesan
* Salt and black pepper to taste
* 2 Tbsp olive oil

STEPS...

1. Use a tenderizer/kitchen mallet to thin out the chicken
2. Heat olive oil in a skillet over medium heat; when hot, put chicken in the skillet
3. Cook chicken over medium-low to medium heat, flipping once, for about 8 to 10 minutes - until it is cooked through, being careful not to overcook
4. When chicken is done, set it aside
5. In a medium-size mixing bowl, combine mayo, mozzarella, artichokes (drained and broken up into small pieces), garlic and s&p til evenly mixed together
6. Place chicken in a baking dish and evenly spread artichoke mixture over each breast and very lightly sprinkle grated parmesan over the top (Parm cheese helps with the browning on the top)
7. Put in the oven and broil on low until cheese is melted and the tops are golden brown

Our sides were fresh, braised broccoli and mashed potatoes. The only thing I added to the broccoli was salt when serving. For the potatoes, I peeled and diced them and boiled til soft. Then, before mashing, I drained them and added a splash of chicken stock, a dash of garlic powder, a small "pad" of butter (less than a Tbsp), and salt and pepper to taste.

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I will make this chicken again, for sure! It almost melts in your mouth. It sort of taste like artichoke dip with chicken instead of tortilla chips...LOVED it!

This meal served two, with two chicken breasts leftover, and I brought those for my lunch today. :)