Ingredients
1/2
cup drained chopped artichoke hearts (canned in water)
2
oz cream cheese, softened
2
teaspoons mayonnaise
1/2
cup shredded Swiss cheese (2 oz)
2
tablespoons grated Parmesan cheese
2
boneless skinless chicken breasts (6 to 8 oz each)
Salt and pepper
1
tablespoon olive oil
Preparation
Set oven control to broil.
In medium bowl, stir together artichokes, cream cheese, mayonnaise and cheeses. Set aside.
Using sharp knife, cut each of the chicken breasts in half horizontally, opening up like a book, to make 4 thinner chicken pieces. Season both sides with salt and pepper.
In 12-inch ovenproof skillet, heat olive oil over medium heat. Cook chicken in oil about 5 minutes on each side or until no longer pink in center.
Divide artichoke mixture among the 4 pieces of chicken, spreading to cover tops. Broil with top of skillet 4 to 6 inches from heat 2 to 3 minutes or until mixture is melted and bubbly. Serve warm.
