4 boneless skinless chicken breasts
1 garlic clove, minced or 1 t. minced garlic from a jar
1 Tbls. + 2 Tbls. extra virgin olive oil
1 jar (7-1/2 oz.) marinated quartered artichoke hearts (do not drain)
1 t. salt
½ t. course black pepper
¼ c. shredded Parmesan cheese
1 Tbls. Italian seasoning or dried basil (see note below)
Marinate chicken with garlic and 1 tablespoon of olive oil in a zip lock bag for several hours or all day.
In a fry pan, brown chicken breasts in a little olive oil; 5 minutes on each side. Remove to baking dish coated with a little olive oil.
Salt and pepper chicken breasts; pour marinated artichokes over and around chicken.
Cover with foil and bake at 350 degrees for about 40-45 minutes or until done (170 degrees). Turn chicken and stir halfway through baking.
Remove foil and top with Parmesan cheese and Italian seasoning.
Bake an additional 5 minutes or so until cheese melts, then serve.