Artichoke and Chicken Bake |
|
 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This easy but elegant entree first appeared in Quick Cooking magazine. I usually have this over a bed of fried spinach or zucchini ribbons. Ingredients:
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 |
Directions:
1. Preheat oven to 375.
2. Spray an 11x7 inch baking dish with Pam.
3. Salt and pepper the chicken breast halves and place in the dish.
4. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
5. Spread artichoke mixture over chicken breasts.
6. Bake, uncovered, 30-35 minutes or until chicken juices run clear.
|
|