Oven-Roasted Chicken Breasts with Artichokes and Toasted Breadcrumbs

Ingredients

• ¼ teaspoon freshly ground black pepper
• ¹/₃ cup kosher salt
• ¹/₃ cup kosher salt
• 6 bone-in chicken breast halves, skinned
• 1 cup dry white wine
• 1 tablespoon canola oil
• 5 quarts water, divided
• + 17 more ingredients
• • ¼ cup fresh lemon juice
  • 5 quarts water, divided
  • 1 ½ ounces French bread baguette
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 cup dry white wine
  • 1 tablespoon canola oil
  • 18 baby artichokes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 ½ ounces French bread baguette
  • 2 tablespoons olive oil, divided
  • 18 baby artichokes
  • ¼ cup fresh lemon juice
  • 6 bone-in chicken breast halves, skinned
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons olive oil, divided
  • ¼ teaspoon freshly ground black pepper

1. Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours. 2. Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough oute...

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