This is my favorite artichoke dip recipe, I also use it for chicken. If you have any mixture leftover, heat in another dish for an appetizer. (Fat free or light sour cream and mayo can be used)
3 or 4 chicken breasts
1 14oz jar artichoke hearts, drained and coarsely chopped
1/2 c sour cream
1/2 c mayo
3/4 c grated parmesan cheese
1/4 c green onions, chopped
1/4 tsp pepper
Slice chicken lengthwise to make it half as thick but don't slice all the way through, you are kind of wanting to "butterfly" it. I also like to pound the chicken out with a meat mallot instead of slicing it.
Mix all ingredients together and stuff inside the chicken, making sure to cover the mixture with half of the chicken. Spray a baking dish with non-stick spray and place chicken in baking dish.
Bake 375* until done about 20-30 minutes. Goes great with a nice green salad and french bread.
