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"We went on a road trip for the long Memorial Day weekend, and I still have not caught up on all the things I usually do during the weekend, like laundry and groceries and meal planning. This dinner is the result of some desperate freezer-diving: I found 1 lonely chicken breast and half a bag of frozen artichoke hearts. I also had a lemon and some brown rice, which turned my finds into a serviceable dinner. When I found this recipe for chicken and artichoke panzanella, I decided to modify it to serve my purposes.  Here&amp;#039;s what I did:  Because I had only 1 chicken breast for 4 people, I sliced it across the width into little medallions. I seasoned with salt and pepper and browned these in oil for just 2 minutes on each side. Then I sprinkled with dried thyme and pushed the medallions to the sides of the pan.  I had thawed the artichokes, then blotted them dry and added them to the pan. I let them cook, undisturbed, about 3 minutes, until they had browned a bit. Stirred in some lemon juice and salt and served with rice. Here&amp;#039;s the recipe that inspired my dinner: Seared Chicken with Artichoke Panzanella Don&amp;#039;t forget to enter for a chance to win a membership to the stonesoup Virtual Cookery School! Head over to yesterday&amp;#039;s post and leave a comment to enter. \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48317/chicken-artichokes-8317/>