The toughest thing about this recipe--is trying to remember to take the chicken out of the freezer ahead of time. I just put a pan of Artichoke Chicken in the oven, and I'll bet it took less than 10 minutes to get it oven ready. Five ingredient. That's my kind of cooking. (Terry)
ARTICHOKE CHICKEN
1 can (14 oz) water-packed artichoke hearts, well drained and chopped
3/4 C grated Parmesan cheese
3/4 C mayonnaise
Dash of garlic powder (or so)
4 boneless, skinless chicken breasts
In a bowl combine artichokes, cheese, mayonnaise, and garlic powder. Place chicken in a greased 11x7" baking dish. Spread with artichoke mixture. Bake, uncovered, at 375 for 30-35 minutes or until chicken juices run clear. Yield: 4 servings.
NOTE: I cut chicken breasts into 3 pieces before placing in baking dish.
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