Chicken Parmesan with Artichokes in a Skillet

Ingredients:

• 3 cups finely chopped grilled chicken (remove skin)
• 2 tablespoons extra-virgin olive oil
• 1 package (280 g) frozen artichoke hearts, thawed
• 1 clove garlic, chopped
• 1/4 tsp red pepper flakes
• 1 can (800 g) of canned peeled San Marzano tomatoes in their own juice, hand-mashed
• 1/4 cup fresh basil, coarsely chopped, plus extra for serving
• 4 slices focaccia with rosemary (about 100 gr.)
• 110 g fresh mozzarella, thinly sliced
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat the oven to broil. Heat the olive oil in a large skillet over medium-high heat. Add the artichokes and cook, stirring, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper. Cook, stirring, until the garlic softens, about 30 seconds.
2. Add the tomatoes, 1 cup water, 1 teaspoon salt, and a pinch of ground black pepper to the pan. Bring to a boil, then reduce heat and simmer, stirring, until the sauce thickens, about 10 minutes. Add the chicken and basil, season with salt.
3. Meanwhile, toast the focaccia in a toaster or broiler and let cool slightly. Chop it into coarse breadcrumbs. Sprinkle the focaccia crumbs over the chicken mixture and top with mozzarella and Parmesan.
4. Transfer the skillet to the oven and broil until the breadcrumbs are golden brown and the cheese is bubbling, 3-5 minutes. Let cool for 5 minutes. Sprinkle with basil.