Cheesy Chicken

Okay, so no more aspics - but you are probably going to be seeing a lot of chicken lately.  No specific reason, I just find that I fall back on chicken as a form of comfort food.

We always have some breasts in the freezer, it's easy to cook, and for the most part, everyone likes chicken.  Which is not to say that chicken has to be boring.  It is such a blank canvas that even if you have chicken for dinner every night, you don't have to have the same dish twice.

So this chicken dish?  It's very different than the Hawaiian chicken sandwich.  It's lacking fruit and sweetness, and substituting in a savory mix of chicken and artichoke.  Spinach artichoke dip is one of my favorite kinds of dips and this is only missing one element.  (An element that could very easily be added - and probably will the next time around.)

This chicken dish just screams comfort - the cheese is so warm and creamy, and cheese itself just makes me feel at home.  The artichokes seem so springy, but the rest of the dish almost reminds you that winter is still practically at your doorstep.  Perfect for these days that can't quite seem to decide what month they're in.

Artichoke Crusted Chicken (adapted from Sugarlaws)

2 chicken breasts, pounded thin
1 tbsp olive oil
1/4 cup greek yogurt
1/4 cup artichoke hearts, drained and chopped
1/3 cup grated white cheddar cheese
Salt
Pepper

1. Preheat oven to 400.  Heat olive oil in a pan over medium high heat.  Sauté the chicken breast for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork.  Set aside.
2. Mix together the yogurt, artichoke hearts and cheddar cheese.  
3. Spread the mixture over the sauteed chicken breasts.  Bake until the cheese is melted and bubbling.