Artichoke and Chicken Bake
At a Glance
- Prep
- 5 minutes
- Cook
- 35 minutes
- Total
- 40 minutes
- Servings
- 4 serving(s)
Categories
- Chicken
- Main Course
- Baked
- Easy
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
Hands-Free Mode Off
Equipment
11x7-inch baking dish, mixing bowl, oven
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
Instructions
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
