4 boneless skinless chicken breast -- or 2 for us!
1 - 15 oz can artichoke hearts -- drained and chopped
3/4 cup grated parmesan cheese
3/4 cup mayonnaise -- see notes, used sour cream & mayo
1 pinch garlic pepper -- see notes

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. 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.

Stacy's Notes: Saw this at AllRecipes, and read through a couple pages of the nearly 1,000 comments that users had left. Overall, it had good ratings, and we agree. Made this Sept 09, with a lot of changes. I used 2 breasts for us, which I seasoned with salt, pepper and garlic powder and then pan seared quickly before putting in sprayed pyrex glass baking dish. I only had a 7.5 oz jar of marinated artichoke hearts (which I drained well, patted dry and chopped fine). So, I added a 4.5 oz jar of whole mushrooms (that I also drained, patted dry and sliced). Instead of all mayo, I used 1/2 cup of lite sour cream and 1/4 cup of light mayo (made full amount of sauce for 2 breasts, so if I was doing four breasts, I would definitely double the sauce ingredients). I added garlic powder, black pepper, sprinkle red pepper, minced garlic and the shredded parmesan to the mayo/sour cream mixture. Since I had pan seared my breasts first, I cut down the cooking time - I cooked these in my toaster oven on 375º convection setting for about 20 minutes. Really good. We had with wheat pasta and a veggie on the side.