Artichoke Chicken
Artichoke chicken: six seasoned chicken breast halves spread with chopped artichoke hearts, Parmesan, mayonnaise and garlic, baked uncovered at 375F for 30 to 35 minutes to 165F. Serves 6.
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Ingredients
- 6 boneless skinless chicken breast halves with even thickness
- 1 can water-packed artichoke hearts 14 ounces, well drained and chopped; marinated artichoke hearts also work
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 2 cloves garlic minced, or use some garlic powder
- salt and black pepper to season the chicken
Instructions
- Preheat the oven to 375°F and spray a 13x9-inch baking dish with cooking spray.
- Season the chicken breast halves with salt and pepper and place them in the dish.
- In a bowl, combine the chopped artichoke hearts, Parmesan, mayonnaise and garlic. Stir until combined.
- Spread the artichoke mixture over the top of the chicken breasts.
- Bake uncovered for 30 to 35 minutes, until the chicken juices run clear, the top starts to brown slightly and the internal temperature reaches 165°F.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. The mayonnaise topping may separate if frozen. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 498kcalCarbohydrates: 5gProtein: 49.7gFat: 29.7gSodium: 613mgFiber: 1.2gSugar: 0.6g
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