This dish is a total crowd pleaser. My mom used to make this when we were growing up. She calls it “Chicken Gabrielle” named after my youngest sister. For me, I used to make this when I was single for a quick dinner (and leftovers for lunch the next day) AND then I made this once on a group ski trip (to impress a boyfriend. Yes, it worked. Hope my husband’s not reading!) with a girlfriend and she named it “Chicken Surprise” when she surprised her boyfriend with it. She loved it. He loved it. Everyone loves it. It’s INSANELY simple to make and I can guarantee you will LOVE it too!
1 package of thick chicken cutlets (I bought a package with 3 nice sized breasts in it)
1 cup of Italian breadcrumbs, put in bowl and set aside
2 tablespoons extra-virgin olive oil
2 tablespoons of balsamic vinegar
1 can of marinated artichoke hearts, rinsed and drained
Preheat oven to 350.
Put chicken in a bowl of cold water and a handful of salt, let soak for 5 minutes. (This will clean the chicken and what I like to call — wash off all the skeeviness of raw meat.) Remove soaking chicken, rinse off and pat dry.
Dice the chicken cutlets into 1’’ chunks.
Dip chicken pieces into your bowl of breadcrumbs and place breaded chicken onto greased baking sheet. Drizzle with olive oil. Bake in oven for 30 minutes. (Flip chicken pieces after 15 minutes of baking to get a golden crust on either side.)
When finished, put baked chicken in a bowl and toss with artichoke hearts and balsamic vinegar.