Tonight we had an easy meal that I found in the June issue of Food Network magazine. It was called Skillet Chicken Parmesan with Artichokes. Paula and I made some changes in the recipe so that it was even easier to make…although in all honesty, it was a simple recipe that is perfect for a weeknight meal. If you want to try it, here’s what we did…

Preheat the broiler in your oven.
While the oven is getting hot, heat a few tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Add 10-16 ounces of artichoke hearts and cook, stirring occasionally, until they are tender and browned in spots, about 5 minutes. Add 1 clove of chopped garlic and a few red pepper flakes to taste. Cook, stirring, until the garlic is soft, about another minute.

Add 1 28-ounce can of crushed tomatoes, 1 cup water, 1 teaspoon of kosher salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in 3 cups of rotisserie chicken and 1/4 cup of fresh basil. Season with salt.

Meanwhile, toast 4 slices of rosemary focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with 4 ounces of mozzarella and 1/4 cup of grated Parmesan cheese.

Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, about 3 to 5 minutes. Let cool for 5 minutes. Top with a few slices of fresh basil.