How to Make Artichoke Chicken

4 boneless, skinless chicken breasts

1 15 oz. can quartered Artichoke Hearts, rinsed and drained

1 6 oz. can sliced water chestnuts, rinsed and drained

8 oz. mayonnaise

8 oz. Parmesan cheese, grated

Preheat oven to 375 degrees.

Pour enough extra-virgin olive oil in the bottom of an 11"x9" baking dish to coat bottom. [Do NOT substitute a non-stick spray; the chicken will turn out too dry if you use a spray.]

Cut both the artichoke hearts and the water chestnuts into four sections.

Combine artichoke hearts, water chestnuts, mayo, and Parmesan.

Arrange chicken breasts in the baking dish. Spread the artichoke heart mixture evenly over each breast.

Cover the pan with foil and bake for 20 minutes.

Remove foil and bake for another 10 minutes. Test chicken for doneness by pressing down on the middle of the breast with a fork. If the juices run clear, it's done. If not, return to the oven for another 5 minutes, then re-test.

Since the artichoke heart mixture is so rich, I like to serve it with a crisp salad or a simple vegetable with no sauce.

You can use the baking time to put a simple salad together, steam fresh green beans or maybe some broccoli.

If you like wine, some chilled Sauvignon Blanc is a superb accompaniment for this dish.

I usually set a trivet on the table to prevent harming the finish of my oak table. I use Pyrex brand baking dishes, so it's a simple matter to transfer the dish from the oven to the table. [just like their advertisements use to say!]