Pancetta Roasted Potatoes with Rosemary & Grilled Parmesan-Artichoke Chicken
Crispy pancetta and marble potatoes are roasted in the oven together with fresh rosemary. The perfect pairing for grilled chicken in a creamy parmesan and artic
Ingredients
- 6 ounces (180g) Pancetta, diced fine
- 1 lbs. (~500g) Marble or Petite Potatoes, washed and dried
- ½ tablespoon (7ml) Olive Oil
- 1 tablespoon (2g) Fresh Rosemary, chopped
- 1 teaspoon (2g) Fine Sea Salt
- 24 ounces (680g) Chicken Breast, Boneless/Skinless
- 1 teaspoon (5ml) Olive Oil
- ½ teaspoon (1g) Freshly Ground Black Pepper
- 1 cup (240ml) Chicken Stock or Broth
- 1/2 cup (120ml) Heavy Cream
- 14 ounces (240g) Canned Artichokes, Drained (about 2 cans)
- ½ cup (15g) Parmesan Cheese, finely grated
- 1 tablespoon Fresh Parsley, chopped
- 1-1/2 tablespoon Freshly Squeezed Lemon Juice
- As Needed Parmesan Cheese, large peels
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