Tuesday, June 21, 2016

Skillet Parmesan Chicken

She is here! Diane Kelly Keith came into the world on June 12th at 3:30 pm. She is the light of our lives! We just can't get enough of her sweet snuggles. 




 My mom has been here and has been feeding us like Kings! Here is our steak and lobster meal she made Jeffrey for Fathers Day!

I made this easy meal the week before Diane came. Jeffrey loved it! I always like meals I can make with a rotisserie chicken

Skillet Parmesan Chicken
1 Tbsp olive oil
5 oz frozen artichoke hearts (thawed)
1 clove garlic, minced
1/4 tsp red pepper flakes
14 oz whole San Marzano tomatoes
salt and pepper
1 1/2 cups rotiesserie chicken, pulled apart
2 Tbspfresh chopped basil, plus a little more for garnish
2 slices artisan bread
2 oz fresh mozzarella thinly sliced
2 Tbsp grated parmesan cheese

 Heat oil in a skillet. Add artichokes and cook until browned.
 Add minced garlic and red pepper flakes, cook for 1 minute.
 Add tomatoes, 1/2 cup water, and 1/2 tsp salt. Allow to come to a simmer and cook for 10 minutes until thickens.
Heat broiler and toast slices of bread until crunchy. Leave broiler on.
 
Slice mozzarella and basil.
 Use the back of your spoon to crush tomatoes in sauce.

Add chicken and basil to thickened sauce.
 Crumble toasted bread until crumbs and place on top of the chicken mixture.
 Top with sliced mozzarella and parmesan and place under the broiler for a few minutes until cheese melts and begins to bubble.
 Top with more fresh basil and serve!



1 comment:

Anna Jewett said...

I made this tonight, and it was delicious! Another great recipe :-) Thank you!