Smothered PepperJack Chicken

This is so good, I have made it on many occasions and can be done on the grill or on stovetop.

4 boneless Skinless Chicken breast
1 pkg bacon, cooked
Sliced Mushrooms
Sliced Onions
Pepperjack Cheese
oil
Salt and pepper to taste

Cook chicken in skillet until brown on both sides and no longer pink on inside. When Chicken is done pull from skillet and cook mushrooms and onions in same skillet.  Put chicken back in skillet and top with sauteed mushrooms, onions and cooked bacon. Add cheese and cover with lid until cheese melts and serve.

Breaded Artichoke Hearts

These were something I found in a Taste of Home Italian cookbook, so I decided to give them a try.

4-6 Fresh Artichokes cooked, leaves removed down to heart
Panko Bread Crumbs
Grated Parmesan Cheese
1 Egg
Seasoning salt
Pepper
Garlic Powder
Oil

Cook artichokes until tender. Pull away leaves (eat or save for later) Remove fuzz from heart. Cut into 1/4 or 1/6 (depending on how many will be eating them)

Mix Panko crumbs with seasoning salt, pepper, Parmesan cheese and garlic powder.

Dip hearts into egg and then crumbs. Cook in hot oil till lightly browned.

Serve with Ranch or marinara sauce.