How I Do? Baked Artichoke Chicken in Food Porn

One dish meals. Besides having less dishes to clean up afterwards, it usually means it is an easy meal, and after I get home from work I don't always feel like putting forth an elaborate effort. That being said, this didn't need to be elaborate to be so good.

Ingredients (served our family of 5)

• 5 chicken breasts
• 1 small bag of baby (nugget/creamer whatever they are called for you) potatoes
• 1 small turnip (rutabaga)
• 2 cups chicken stock
• 2 cloves minced garlic
• ¾ cup mayo
• 1 cup grated parmesan
• 1 jar (15 oz) artichoke hearts
• garlic powder & black pepper to taste

Pre heat your oven to 375F (190C)

In a 9x13 pan spread the garlic across the bottom, and cover with chicken stock. There should be enough stock to just cover the minced garlic. Place in your chopped turnip and potatoes, and spread them evenly in the pan. Top your veg off with the chicken breasts, and season it with the garlic powder and black pepper, to your tastes.

In a bowl, mix the artichoke hearts, mayo, and parmesan cheese; spread this mixture on the chicken so that it is covering the meat.

Place in the oven and bake for approximately 1 hour, or until the chicken doesn't bugawk anymore and your artichoke/cheese spread is nice and golden brown. So dang easy, and so dang good!

Chef Panda’s Notes:

I used marinated artichoke hearts for this, but I drained off almost all of the marinade. I didn't rinse them, but I made sure there was very little left.

The potatoes I used were very small, so I didn't have to cut them at all, just rinsed.

Next time I make this, I am going to try and substitute the mayo for sour cream as a better (healthier perhaps) alternative.

When plating, I just took a sprinkling of parmesan and 'garnished' the chicken with it. Looks good, no?

I liked this dish so much that I wished I had leftovers, because I wanted to eat some more later in the evening.