Ingredients
8 boneless skinless chicken thighs (about 2 pounds)2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained2 tablespoons olive oil1 teaspoon salt1/2 teaspoon pepper1/4 cup shredded Parmesan cheese2 tablespoons minced fresh parsley
Preparation
Preheat broiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan.
Broil 3 in. from heat 8-10 minutes or until a thermometer inserted in chicken reads 170°, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.
