Spinach Artichoke Chicken

• 6 chicken breasts (split breasts in three pieces or tenders so it doesn't dry out)

Topping

• 1 15 ounce can artichokes, drained and chopped roughly
• 10 oz frozen spinach, thawed and squeezed dry - I usually use fresh!
• ¾ c grated parmesan cheese - real cheese is best
• ¾ c mayonnaise (or a mix of mayo and sour cream)
• ½ t black pepper
• ¼ t garlic powder

Topping

Stir together all topping ingredients.

Arrange chicken on a foil lined 10x15 baking pan coated with spray. Or place chicken on a rack over the foil pan, so it doesn't cook too much in its own juices.

Evenly divide the artichoke mix between the chicken pieces.

Bake at 375°F for 35-40 minutes.