Chicken with Artichokes & Baked Yam

Acme: Perdue Split Chicken Breasts $1.99/lb
Cento Artichoke Hearts: 2 for $5

1 14oz can of Artichoke Hearts, drained and halved
1 14 oz can of Chicken Broth
1/2 a medium onion, sliced
2 chicken breasts (with bones and skin)
1 tbsp butter
1/2 a lemon

1. Place chicken in a large baking dish with a pat of butter on top of each breast.
2. Broil chicken on high for 5 minutes or until skin is golden and crispy
3. Remove chicken from oven and add broth, artichokes, and onions to the pan. Salt & Pepper to taste (n.b. I always use fresh ground pepper). Cover pan with tin foil (or cookie sheet for eco people) to keep everything moist.
4. Bake chicken for 45 more minutes at 350.


Acme: Southern Yams 5lbs for $5

1-2 Yams
Sour Cream or Butter to taste

1. Poke a few holes in the top of your yam. (If you forget it might burst at the botton like our did last week and carmelize on the bottom of your oven)
2. Place in the lower rack and cook while making the recipe above. Should be roughly an hour.
3. Slice horizonally and serve with dairy condiment of choice (ricotta works too)