Prep 5 mins
Cook 50 mins
My mother worked with a woman years ago named Marilyn who I didn't get the chance to meet until after Mom's death. We have since become good friends and she was kind enough to share this recipe with me.
- 4 boneless skinless chicken breasts
- 1 cup Best Foods Mayonnaise (or Hellman's)
- 1 cup parmesan cheese
- 14 ounces artichoke hearts, chopped
- 1 teaspoon garlic powder
- Combine all ingredients.
- Butter a baking dish and place the chicken breasts in the dish in a single layer.
- Spread above mixture over the chicken breasts and bake at 350 for 50 to 60 minutes, uncovered.
I really liked this recipe and so did the coworker I shared it with. I wasn't surprised to like it since I'm a fan of spinach artichoke dips:) I modified just a bit but don't think what I did effected the overall taste of the dish. I did half and half with Mayo and Sour Cream, some black pepper, some hot sauce (Franks) and I had a cup of shredded Italian blend cheese to use up and tossed that in there as well. I broiled a bit at the end to crunch up the top--watch closely to prevent burning. I loved this and plan to make it and the guy at work loves it too! Thank you.
Excuse me while I wipe the drool from my chin. This was positively superb! I did add a lil' cream cheese and black pepper into the mayo mixture, just couldn't help myself. We all inhaled this stuff like it was ambrosia. This is going on the top of my dinner list. Thanks Sandi for submitting this heavenly creation.