Lisa Flynn: Okay Chris, now we are featuring the 10-inch skillet with a recipe that can be finished off in the broiler.

Christopher Koetke: That's right Lisa. What we have done a little bit earlier is we sautéed chicken breast until they were completely cooked along with these potatoes right over here. Then we took the potatoes out of the pan and mixed up a mixture of chopped up artichoke hearts, canned artichoke hearts with a little mayonnaise, parmesan, and parsley and we spread that right on top of those chicken breast, put a little extra parmesan on top and now the important part, we need to brown that off and we are going to go ahead and put that in the broiler. This is one of the advantages of this cookware, is it can hold up to that heat that's very intense in a broiler. So, let's put it under the broiler and we will see what happens.

Lisa Flynn: Wow! These chicken breasts smell delicious and I particularly love the way that the top of the artichoke is really brown.

Christopher Koetke: Yeah, aren't these great? That high heat of the broiler is going to develop a color and the flavor of this dish, but also it smells just fantastic.

Lisa Flynn: It does smell great. Well, here we have artichoke chicken breast with roasted potatoes, a recipe that's featured in our 29 Minutes to Dinner cookbook.