Artichoke Chicken

(If you like artichoke dip, you'll like this according to the posters on BBC)
1 (14-oz) can water packed artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1/2 tsp garlic powder (or use fresh minced garlic)
4 skinless, boneless chicken breast halves (sliced in half to create 8 thin pieces)

Preheat oven to 375 degrees F.
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic powder.
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 center and juices run clear.

Notes: Results would probably be best with regular mayonnaise, but reduced fat works well also. Fat-free is not recommended. Bake on an upper rack so the topping will become browned. Also, season fillets with salt and pepper, as well as added pepper to the mixture. Add a can of mushrooms. Lightly sprinkle the top with mozzarella cheese, which think improved the dish! Make sure you squeeze out the moisture from the artichokes using paper towels, or a kitchen towel.