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