CRISPY ARTICHOKE AND ROMANO

CHICKEN BREASTS                                        

Serves 4.

It's like artichoke dip and chicken rolled into one!

4 boneless skinless chicken breast halves

Salt and pepper to taste

1/4 cup mayonnaise

1 tablespoon fresh lemon juice

1 clove garlic, minced

1 tablespoon minced fresh basil

1-14 oz. can water-packed artichoke hearts, rinsed, patted dry

     and chopped

2 cups coarse fresh breadcrumbs

1/2 cup freshly grated Romano cheese

Preheat oven to 450°F. Trim chicken and pound between

two sheets of plastic wrap to an even 1/2 inch thickness.

Arrange chicken on a parchment-lined baking sheet.

Season chicken with salt and pepper.

In a small bowl stir together the mayonnaise, lemon juice,

garlic, basil and chopped artichokes. Divide the mixture

evenly among the chicken breasts and spread to cover the

entire surface of each.

Toss together the breadcrumbs and Romano cheese.

Mound on top of each breast, covering completely and

patting down lightly. Bake for 12 to 15 minutes or until

chicken is cooked through and breadcrumb topping is

nicely browned.

Tip: Use French bread, with or without crusts, or dense

white bread for the breadcrumbs. The bread can be stale

but not dried out. Fresh breadcrumbs will stick together

when squeezed. Tear the bread into chunks and place in

the food processor. Pulse to coarsely chop. When

measuring, lightly pack the crumbs.

This recipe is from Phillis Carey's cookbook FAST AND FABULOUS CHICKEN BREASTS.  Please feel free to share it but don't reprint it without permission.