This weeknight meal will warm up a winter evening.
Emily Hill shares the recipe for this artichoke chicken bake.
Artichoke Chicken Bake
1 (15-oz) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup low-fat mayonnaise
1/2 tsp garlic pepper
4 boneless, skinless chicken breasts
1. Preheat oven to 375 degrees. Spray a 9×13-inch baking dish with non-stick cooking spray; set aside.
2. Combine artichoke hearts, Parmesan, mayonnaise, and garlic pepper in a medium bowl. Mix until thoroughly combined.
3. Place chicken in baking dish; cover evenly with artichoke mixture. Bake uncovered 35 to 40 minutes or until chicken is no longer pink in the center and juices run clear.