Ingredients:
(2) 12 oz. jars marinated quartered artichoke hearts
1/3 cup grated pecorino
1/4 cup mayonnaise
1/4 tsp kosher salt
4 boneless, skinless chicken breasts
1/4 cup panko
1 tbsp butter
Directions:
Preheat over to 425. Drain artichoke hearts, reserving 1 tbsp liquid. Stir pecorino, mayonnaise and salt into liquid.
Arrange 4 breasts and artichokes on a baking sheet. Spread mayonnaise mixture over chicken. Bake at 425 degrees for 22-25 minutes.
Cook panko and butter in a skillet over medium until golden, 3 minutes. Sprinkle and press into chicken before serving.
(from Real Simple)
