I've been making Rosemary Artichoke Chicken since I was a kid and my husband just reminded me that this is the first meal I ever made for him. This simple "go-to" dish never fails to please. The fragrant rosemary complements the artichokes and jack cheese so nicely!
Ingredients:
- 4 boneless, skinless chicken breasts or 8 - 10 chicken tenderloins (1 1/2 lbs)
- 1 cup all purpose flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 lg. eggs
- 1 cup italian bread crumbs
- 3 tbsp. extra virgin olive oil
- 3 sprigs of fresh rosemary
- 6 oz. jar of marinated artichoke hearts
- 1 cup monterey jack cheese
Preheat oven to 350 degrees for chicken tenderloins or 450 degrees for chicken breasts.
If using chicken breast, place the chicken in an unsealed, large plastic bag and beat the chicken with a mallet until the breasts are about 1/2" thick. This step is unnecessary for tenderloins because they are thin before pounding.
Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs in a 2nd shallow bowl. Set up an assembly line with the flour mixture, egg wash, and bread crumbs in 3 separate shallow bowls. Dredge the chicken through the flour, coating both sides. Dip in the egg wash then fully coat with bread crumbs.
I don't sear tenderloins because the meat pieces are small. However, searing chicken breasts will seal in the juices and enhance the flavor. For chicken breasts, add 2 tbsp. olive oil to a 10" frying pan or skillet and heat at medium high until oil shimmers. Add chicken breasts to pan and fry for 4 minutes on each side until golden and crusty.
Coat the bottom of a cookie sheet with 2 tbsp. of olive oil. Add chicken to the pan and drizzle with the remaining olive oil. Add the rosemary and artichoke hearts to top of the chicken.
Cook tenderloins in a 350 degree oven for about 7 minutes. Your chicken will cook quickly!
Cook chicken breasts in a 450 degree oven for 12-15 minutes.
After chicken is fully cooked, add cheese and return to the oven for 1 minute to melt the cheese.
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