Chicken and Artichoke Bake (use this as the starter for Greek Chicken and see the ingredient notes below)
1 (14 ounce) can water-packed artichoke hearts, well drained and chopped (OR a small jar of marinated artichoke hearts)
3/4 C grated Parmesan cheese
3/4 C mayonnaise
1 dash garlic powder or 1 garlic clove, minced
4 boneless skinless chicken breast halves
Preheat oven to 375*
Spray an 11x7 inch baking dish with non-stick cooking spray or lightly oil with a pastry brush.
Salt and pepper the chicken breast halves and place in the dish.
In a bowl, combine the artichoke hearts, Parmesan cheese, mayonnaise and garlic; mix well.
Spread artichoke mixture over chicken breasts.
Bake, uncovered, 30-35 minutes or until chicken juices run clear.
This is a good base for Greek-style chicken. Use half plain yogurt and half mayonnaise, sprinkle with Italian seasoning then add Kalamata olives, pepperoncini slices and lemon slices at during the last 5 minutes of baking. Sprinkle a little feta on top before serving.
Delicious served with
Roasted baby red potatoes and steamed fresh green beans.