#main dish

Chicken Artichoke Melts Storage: Refrigerate for up to 4 days. Servings: 4 Active time: 20 mins Total time: 35 mins

Ingredients

    Four (6-ounce) boneless, skinless chicken breast halves     1 tablespoon olive oil     1/2 teaspoon freshly cracked black pepper, divided     1 cup frozen artichoke hearts, defrosted and finely chopped     1/2 cup grated parmesan cheese     1 tablespoon cream cheese, softened     1/2 teaspoon granulated garlic     1/4 teaspoon fine salt     Chopped fresh flat-leaf parsley, for serving

Steps

1. Position a rack in the middle of the oven and preheat to 400 degrees. Have ready a large sheet pan.

2. Place each piece of chicken between two pieces of plastic wrap and use a mallet or rolling pin to pound the pieces to about 3/4-inch thickness. Pat the chicken dry, then rub each piece on both sides with the oil, place on the sheet pan and sprinkle with 1/4 teaspoon of the pepper.

3. In a medium bowl, use a fork to thoroughly mix together the artichoke hearts, parmesan, cream cheese, granulated garlic, salt and the remaining 1/4 teaspoon of pepper until combined.

4. Top each chicken piece with a quarter of the artichoke mixture, spreading it in an even layer.

5. Roast for about 15 minutes, or until the chicken is just cooked through and registers 165 degrees on an instant-read thermometer. Turn on the broiler and broil for 2 to 3 minutes, or until the topping is nicely browned. Divide among plates, garnish with parsley and serve.

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