MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: One Pot Chicken, Artichoke & Broccoli w/Herb Bread Crumbs
Categories: Poultry, Vegetables, Herbs, Breads, Citrus
Yield: 4 Servings

2 lb Boned, skinned chicken *
1 sm Head broccoli; tough stem
- discarded, head cut into
- 2" florets
+=OR=+
16 oz Bag frozen broccoli *
5 tb Extra-virgin olive oil
Salt & black pepper
28 oz (2 cans) quartered artichoke
- hearts in water; drained
1/2 c Chicken broth
2 tb Drained capers
2 tb Unsalted butter; melted
5 cl Garlic; crushed, chopped
1/2 c Panko bread crumbs
2 tb Chopped fresh dill
+=OR=+
2 ts Dried dill
Lemon wedges; for serving

Set oven @ 400ºF/205ºC.

In a 3 quart baking dish, combine chicken, broccoli
florets and 2 tablespoons oil; season with salt and
pepper. Toss to evenly coat, spread broccoli in an
even layer and arrange chicken breasts on top.

In a large bowl, combine artichokes, broth, capers,
butter, garlic and 2 tablespoons oil and season with
salt and pepper. Gently toss, then spoon mixture over
chicken and broccoli. Bake until chicken is cooked
through and artichokes are golden in spots, 30 to 35
minutes.

Meanwhile, in a small skillet, heat remaining 1
tablespoon oil over medium. Add panko, reduce heat to
medium-low and cook, stirring frequently, until golden
and crisp, 8 to 10 minutes. Transfer to a bowl to cool,
then stir in dill and season with salt and pepper.

Divide chicken and vegetables among shallow bowls and
spoon over some of the pan juices. Squeeze with lemon
and top with dill bread crumbs.

* NOTES: After reading the other comments with the
recipe on the web site - I decided to nuke the chicken
for 4 minutes then use a bag of frozen broccoli florets
in place of the fresh broccoli. Spread the broccoli in
the dish, layered the chicken on top then followed the
directions from there - except for using 2 lbs of boned,
skinned thighs. No leftovers. Bv)=

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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