8 boneless skinless chicken breast halves (4 ounces each); 2 tablespoons butter; 2 jars (6 ounces each) marinated quartered artichoke hearts, drained; 1 jar.
One pan baked lemon chicken and artichokes with a sweet and tangy lemon and garlic 4 boneless skinless chicken breasts pounded to even thickness OR 6.
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the.
This updated version is made with savory artichoke hearts. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap .