Oven-Roasted Chicken Breasts With Artichokes And Toasted Breadcrumbs

• 5 quarts water, divided
• 1/3 cup kosher salt
• 6 bone-in chicken breast halves, skinned
• 1/4 cup fresh lemon juice
• 18 baby artichokes
• 2 tablespoons olive oil, divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 cup dry white wine
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 1/2 ounces French bread baguette
• 2 tablespoons chopped fresh flat-leaf parsley

1. Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours.
2. Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in lemon water.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Drain artichokes; pat dry. Add artichokes to pan. Cover and cook 10 minutes or until tender. Uncover and cook an additional 5 minutes or until browned, stirring frequently. Keep warm.
4. Preheat oven to 450u0b0.
5. Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.
6. Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil. Add chicken to pan, meat side down; saute 1 minute. Bake at 450u0b0 for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.
7. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.
8. Add white wine to drippings in pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer until reduced to 1 cup (about 5 minutes). Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).
9. Reduce oven temperature to 350u0b0. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine remaining 1 tablespoon olive oil and breadcrumbs in a bowl; toss to coat. Arrange crumbs in a single layer on a baking sheet; bake at 350u0b0 for 5 minutes or until golden. Add parsley; toss to combine. Serve chicken with artichokes and sauce. Top with breadcrumbs. Serve immediately.

water, kosher salt, chicken, lemon juice, artichokes, olive oil, freshly ground black pepper, canola oil, white wine, chicken broth, bread, flatleaf

Taken from www.myrecipes.com/recipe/oven-roasted-chicken-breasts-with-artichokes-toasted-breadcrumbs (may not work)