Artichoke and Chicken Bake

Description: This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.

Ingredients:

• 1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
• 3/4 cup grated parmesan cheese
• 3/4 cup mayonnaise
• 1 dash garlic powder or 2 garlic cloves
• 4 boneless skinless chicken breast halves

Steps:

1. Preheat oven to 375.
2. Spray an 11x7 inch baking dish with Pam.
3. Salt and pepper the chicken breast halves and place in the dish.
4. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
5. Spread artichoke mixture over chicken breasts.
6. Bake, uncovered, 30-35 minutes or until chicken juices run clear.