Artichoke Chicken

4 boneless, skinless chicken breasts- This will be about 1.5 to 2 lbs usually. If they are extra thick I like to butterfly them (cut in half lengthwise) so they will cook more quickly and evenly.

1 can artichoke hearts (14 oz), drained and chopped- Artichokes are usually found either in the canned vegetable section, or near the pickles and olives at the grocery store. They generally sell them in a few varieties of different cuts and marinated or not. The chop won’t matter since you are going to chop them additionally anyway. As for marinated, I don’t use marinated artichoke hearts, but since they are drained it won’t make much difference taste wise if that is what you find. 1 can artichoke hearts (14 oz), drained and chopped- Artichokes are usually found either in the canned vegetable section, or near the pickles and olives at the grocery store. They generally sell them in a few varieties of different cuts and marinated or not. The chop won’t matter since you are going to chop them additionally anyway. As for marinated, I don’t use marinated artichoke hearts, but since they are drained it won’t make much difference taste wise if that is what you find.

1 can green chiles (4.5 oz)- I prefer the Old El Paso brand since they are more crushed which I think delivers better flavor when they are mixed in. If you have never had green chiles, they are mild and so this dish will not be spicy.

8 oz cream cheese, softened- I use regular Philadelphia cream cheese, but you can also sub light in the recipe. My only recommendation is that you don’t use fat-free since it doesn’t melt the same.

12 oz parmesan cheese, divided- It is important to use the fresh grated kind of parmesan, not the powdered type.

1 tsp garlic powder

subheading: Optional:

Parsley for garnish

Directions at thepinningmama.com

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