Ingredients
- 1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
- 3/4 cup grated parmesan & Romano cheese
- 1/4 cup sour cream
- 1/2 cup Duke's
- 2 garlic cloves, minced (or use some garlic powder)
- 3 or 4 skinless, boneless chicken breast halves
- salt & pepper
Directions
- Preheat oven to 375 degrees and brush a 13x9 inch baking dish with olive oil.
- Pat the chicken dry then salt and pepper the chicken on both sides. Place in the baking dish.
- In a bowl, combine the artichoke hearts, parmesan cheese, mayo, sour cream and garlic. Stir together until combined. Spread the artichoke mixture over chicken breasts.
- Bake, uncovered, for 30-35 minutes in the preheated oven, or until chicken is no longer pink in the center, the juices run clear and the top starts to slightly brown.
Notes
- Can use marinated artichoke hearts from the jar too
- Serve with tossed couscous salad
Source
https://www.allrecipes.com/recipe/69538/artichoke-chicken/
https://www.the-girl-who-ate-everything.com/artichoke-chicken/
