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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A friend agreed to repair some plumbing in exchange for a home-cooked dinner, but he showed up before I could shop for groceries, explains Lisa Robisch of Cincinatti, Ohio. A can of artichokes in the pantry inspired me to combine a favorite hot dip recipe with a chicken bake. The results were so delicious, he said he'd rush over anytime. Ingredients:
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
3/4 cup grated parmesan cheese |
3/4 cup mayonnaise |
dash garlic powder |
4 boneless skinless chicken breast halves (4 ounces each) |
Directions:
1. In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11-in. x 7-in. baking dish. Spread with artichoke mixture.
2. Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.
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