Artichoke Crusted Chicken
This is a “I really need to get some recent revelations off my chest” post, disguised as a “delicious recipe for non-boring chicken breasts” post. Delicious recipe for Artichoke Crusted Chicken below if you want to skip my rambling.
1. Pinterest can be infuriating. Apparently Sarah posted this recipe on her Pinterest page, but I didn’t see it. Now most of your probably think this isn’t a big deal, but I am an obsessive Pinterest checker. Like, I need to see every.single.thing. my friends pin, or I feel like I am missing out and my nosy soul might shrivel up and die. Also, I am actually very selective about who I follow on Pinterest because I don’t want my feed junked up with weird hairstyles or babies in costumes or red and black bridesmaid dresses – so I really do want to see everything my choice few pin. So Pinterest – whatever you’re doing in your weird computer programming world to only let certain pins show up on my feed, STOP IT. My friends have this problem too so I know I’m not the only one.
2. Which brings me to my next obvious realization. The importance of seeing your girlfriends in real life can not be underestimated. Checking up on them via gchat, facebook, texting, or pinterest (clearly pinterest), does not sustain a relationship forever. I laughed more last weekend with Sarah and Christina than I had in months. Much needed. Also, when you see your girlfriends in real life you talk about things like the aforementioned missing from Pinterest chicken recipe. You know, really important life changing issues.
3. We also talked a lot about Greek yogurt (I promise we’re actually fun people). I only became a Greek yogurt convert about six months ago. It always gewwed me out because I could never understand how the same yogurt could work for breakfast and as a mayo/sour cream replacement. The idea of eating a bowl of sour cream with blackberries in it really didn’t sit well with me. But I finally gave in and tried it, and I swear it’s a miracle food. It has tons (literally) of protein, no fat, low sugar, and no mystery ingredients (I eat Fage Plain 0%). In the morning I sweeten it up with fresh berries, a little honey and some low-sugar granola, and then for “real” meals I use it as a replacement for mayo or sour cream in certain foods (salad dressings, sauces, etc). Also, it makes tzatziki which is delicious on pretty much everything. I swapped it for mayo in the original recipe for this Artichoke Crusted Chicken, and I got fewer calories and extra protein with no taste difference. Win, win, win.
Artichoke Crusted Chicken, via SugarLaws
2 6-ounce chicken breasts, pounded flat to even thickness (1/2 inch or less)
Salt and pepper
1-2 tablespoons olive oil
1/4 cup plain Greek yogurt (or mayo)
1/4 cup chopped artichoke hearts (canned or frozen)
1/3 cup grated white cheddar cheese
1 green onion, minced
dash of cayenne pepper
dash of paprika
salt and pepper
Pound your chicken between two pieces of plastic wrap (prevents splatters). Sprinkle lightly on both sides with salt, pepper, garlic powder and paprika. Heat oil in a large cast iron skillet (or other oven-proof skillet). When hot but not yet smoking, place chicken breasts in skillet. Cook for about 5 minutes on each side, until cooked through but not overdone.
Meanwhile, mix remaining ingredients in a small bowl. When chicken is cooked, spoon mixture on top of each chicken breast. Place skillet under the broiler on high for 3 minutes. Watch carefully! Your broiler might take less time. Remove when the crust is lightly browned and melted.