Categories: Chicken
Ingredients
- 2 tbsp olive oil
- 10 oz package frozen artichoke hearts, thawed
- 1 garlic clove, chopped
- 1/4 tsp red pepper flakes
- 28 oz can whole peeled San Marzano tomatoes, crushed by hand
- Kosher salt and black pepper
- 3 cups chopped rotisserie chicken
- 1/4 cup fresh basil, roughly chopped
- 4 slices rosemary focaccia
- 4 oz fresh mozzarella, thinly sliced
- 1/4 cup grated Parmesan
Directions
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Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
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Add the tomatoes, 1 cup water, 1 tsp 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 the chicken and basil; season with salt.
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Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; rough chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and Parmesan.
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Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3-5 minutes. Let cool, 5 minutes. Top with basil.