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Chicken and Artichoke Bake

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 garlic clove, minced or 1 t. minced garlic from a jar
  • 1 Tbls. + 2 Tbls. extra virgin olive oil
  • 1 jar (7-1/2 oz.) marinated quartered artichoke hearts (do not drain)
  • 1 t. salt
  • ½ t. course black pepper
  • ¼ c. shredded Parmesan cheese
  • 1 Tbls. Italian seasoning or dried basil (see note below)

Instructions

Marinate chicken with garlic and 1 tablespoon of olive oil in a zip lock bag for several hours or all day.

In a fry pan, brown chicken breasts in a little olive oil; 5 minutes on each side. Remove to baking dish coated with a little olive oil.

Salt and pepper chicken breasts; pour marinated artichokes over and around chicken.
Cover with foil and bake at 350 degrees for about 40-45 minutes or until done (170 degrees). Turn chicken and stir halfway through baking.

Remove foil and top with Parmesan cheese and Italian seasoning.

Bake an additional 5 minutes or so until cheese melts, then serve.