Artichoke Chicken

ImageOur pal Virginia has been on the prowl for recipes. Thanks for this one, Virginia!

It’s from and it’s very simple. Don’t fear the mayo! Use one that doesn’t have any sugar in it. Pair it with a vegetable medley, as pictured, or a large salad with lots of variety, like different greens, tomatoes, red onions, pumpkin seeds, and a simple olive oil and lemon dressing.

1 15-oz. can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

  • Preheat oven to 375 degrees F (190 degrees C)
  • In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  • Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

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