Artichoke and Chicken Bake Recipe #69089
This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.
by yooper
40 min | 5 min prep
SERVES 4
- 1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
- 3/4 cup grated parmesan cheese
- 3/4 cup mayonnaise
- 1 dash garlic powder or 2 garlic cloves
- 4 boneless skinless chicken breast halves
- Preheat oven to 375.
- Spray an 11x7 inch baking dish with Pam.
- Salt and pepper the chicken breast halves and place in the dish.
- In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
- Spread artichoke mixture over chicken breasts.
- Bake, uncovered, 30-35 minutes or until chicken juices run clear.
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5 stars