Creamy, simple mixture spread on top keeps meat from drying out
Boneless, skinless chicken breast is a staple of healthful eating for good reason — it packs a lot of protein with not much saturated fat, it cooks quickly, and it is a blank slate flavorwise so there is a lot you can do with it. Simply grilled or baked, it can be a lifeline on a busy, back-to-school weeknight.
The topping is a simple but sublime mixture of finely chopped artichoke hearts, grated Parmesan cheese, garlic powder and a touch of cream cheese. After mashing these ingredients together into a thick paste, you pile it onto pieces of chicken breast and bake them until the chicken is cooked and the topping is melted. Then you pop them under the broiler for a couple of minutes so the cheese becomes nicely browned.
In a medium bowl, use a fork to thoroughly mix together the artichoke hearts, Parmesan cheese, cream cheese, garlic, salt and the remaining ¼ teaspoon of black pepper until combined.
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