Creamy Artichoke Chicken

I've mentioned before that I'm not a huge canned artichoke person, but THIS recipe had me eating my words...and canned artichokes. (wa-wa-wa). This is delicious melt-in-your-mouth-creamy-goodness! :D I suggest taking a bite of chicken with a bite of artichoke. mmmmmmm....drooling here. Try it and report. ;) Serves 4.

Creamy Artichoke Chicken

4 boneless, skinless chicken breasts
1 pinch garlic powder & pepper
1 15-oz can artichoke hearts*
3/4 c & 1/2 c Parmesan cheese
1/4 c mayonnaise
3/4 c sour cream

1. Preheat oven to 375. Lightly grease a 9x13 baking dish; place chicken inside in a single layer and sprinkle pinch of garlic powder and pepper on top.
2. Gently squeeze any excess juice out of each artichoke heart, cut into thirds, and place in medium mixing bowl. Add 3/4 c Parmesan cheese, mayonnaise, and sour cream; stir together. Spread evenly over chicken breasts.
3. Bake uncovered 30 minutes, or until chicken is no longer pink in center. After removing from oven, sprinkle evenly with 1/2 c Parmesan cheese right away; let sit and melt into sauce for 1 minute before serving.

* You could also use marinated artichoke hearts for more flavor.