Artichoke Chicken with Roasted Red Potatoes

Ingredients:

Potatoes and Chicken:
3 small red potatoes
1 1/2 cups water
1 teaspoon salt
2 boneless skinless chicken breasts
1 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon pepper

Artichoke Topping:

1/2 cup chopped artichoke hearts
2 teaspoon chopped fresh parsley
1oz Parmesan cheese
2 teaspoon mayonnaise

Preheat broiler on high, meanwhile, cut potatoes into quarters.  Place potatoes, water and salt into a pot, cook until tender.  Drain and set aside.

Meanwhile, for artichoke topping, chop artichoke and parsley, place into a small batter.  Grate cheese.  Set aside 2 tablespoons for later.  Add remaining cheese and mayonnaise to artichoke mixture and mix well.

Flatten chicken to 1/2 inch thickness. Sprinkle both sides of chicken with the rosemary,salt and pepper mixture. 

Add 1 teaspoon of the oil to a stainless skillet (do not use nonstick cookware), heat over medium high heat 1-3 minutes or until shimmering.  Meanwhile , add remaining 1 teaspoon of the oil and remaining rosemary mixture to potatoes; stir to coat.

Place chicken and potatoes cut side down, into skillet.  Cook 3-4 minutes or until chicken is golden brown.  Turn chicken and potatoes over; cook an additional 3-4 minutes or until chicken is golden brown and centers are no longer pink. 

Remove potatoes from skillet; set aside and keep warm. To finish chicken, spread artichoke topping evenly over chicken; sprinkle with reserved cheese.  Place skillet as close as possible to heat element; broil 4-6 minutes or until topping is deep golden brown and internal temperature of chicken registers 170 degrees.