Poulet d'artichoke

I made another dinner in mini cocottes last night. So cute. I served it with some salad and the leftover mashed potato that I had made for the shepherd's pie.

Ingredients:
1 can artichoke hearts in water
1 chicken breast
1 can cream of chicken soup
1/4 cup mayonnaise
1/2 lemon, juiced
1 tsp curry powder
1/2 cup sharp cheddar, grated
1/4 cup breadcrumbs
1 tbsp butter
salt, pepper, olive oil

Directions:
Preheat oven to 350. Season the chicken breast with salt and pepper and cook in a pan over medium high heat until cooked through. Meanwhile, grease the mini cocottes and quarter the artichoke hearts. Lay them around the sides and bottom of the container. Mix soup, mayo, lemon, and curry powder together. Spoon a little over the artichoke hearts. When chicken is done, cut into cubes and pile on top of the artichokes. Pour another couple of spoonfuls of soup mixture over the top. Add grated cheese and then sprinkle bread crumbs. Dot with little cubes of the butter. Bake for about 25 minutes. Can be made ahead. Serves 2.