Skillet Chicken Parmesan with Artichokes

 

This was inspired because I had a half of package of artichokes in the freezer. This is from Food Network. I used basil pesto instead of fresh basil and recipe called for 4 ounces fresh mozzarella and I used the whole 8 ounce package; cause why not! I served with capellini pasta. 4 servings

Ingredients:

• 2 tablespoons EVOO
• 1/2 package frozen artichoke hearts, thawed, I cut into smaller chunks while still frozen,  recipe called for the whole package
• 2 garlic clove, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 1 28 ounce can crushed tomatoes
• salt and pepper
• 3 cups chopped rotisserie chicken, skin removed
• 1/4 cup basil pesto
• 1/4 cup panko bread crumbs
• 8 ounces fresh mozzarella, thinly sliced
• 1/4 cup parmesan cheese, grated

Directions:

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the thawed artichokes and cook, stirring occasionally, until tender and browned in spots. About 5 minutes.

Add the garlic and red pepper flakes. Cook, stirring, about 30 seconds.

Add the tomatoes, 1 cup water, 1 teaspoon salt and few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally until sauce thickens, about 10 minutes.

Stir in the chicken and pesto. Adjust salt. Remove from heat.

Preheat oven to broil setting.

Sprinkle panko over top of chicken mixture and top with mozzarella and parmesan.

Transfer the skillet to the broiler and cook until cheese is bubbling and starting to brown, 3-5 minutes. 

Let cool 5 minutes before serving. Top with additional pesto.