Tuesday, September 21, 2010

Parmesan-Artichoke Chicken

This recipe turns a favorite appetizer into
a quick and easy main dish.

Returning from geocaching along the Great Lake Seaway Trail Geotrail, Joan prepared this dish for dinner.

14-oz. can artichoke hearts, drained and chopped
3/4 c. grated Parmesan cheese
3/4 c. mayonnaise
1/8 t. garlic powder
4 boneless, skinless chicken breasts

Combine artichokes, cheese, mayonnaise and garlic powder in a mixing bowl. Place chicken in a greased 11”x7” baking pan; spread artichoke mixture over top. Bake at 375˚ for 30 to 35 minutes or until chicken juices run clear when pierced with a fork.

Serves 4.

Joan served this dish with a fresh garden salad, brown rice, and green beans.

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