Parmesan Chicken W/Artichokes

• 4 boneless skinless chicken breasts
• 1 can artichoke heart (not marinated)
• salami or any italian ham
• 2 cups parmesan cheese
• fresh basil leaf
• egg wash
• parchment paper

1. dip chicken breast into egg wash, then dredge in parmesan cheese.
2. Place two breats in a loaf pan lined with parchment paper and top with salami or italian ham.
3. Then top with basil leaves.
4. (only need a few for each layer) Cut artichoke hearts in two then dip in egg wash and dredge in parmesan cheese.
5. Top salami& basil with the artichoke hearts.
6. Repeat the first steps to make a second layer.
7. wrap a clean washed brick in foil.
8. Place on top of chicken to weigh down the chicken layers.
9. Place loaf pan into a 13x9" baking dish.
10. Add enough water to the baking dish to come half way up the sides of the loaf pan.
11. Bake for two hours at 300 degrees.
12. Chill over night.
13. To serve as an appetizer, invert the loaf pan onto a platter.
14. Remove parchment paper and slice through.
15. *can be served hot over fettuccini alfredo.

chicken breasts, parmesan cheese, fresh basil leaf, egg wash, parchment paper

Taken from www.food.com/recipe/parmesan-chicken-w-artichokes-62485 (may not work)