Spinach and Artichoke Baked Chicken

Ingredients:

• 1 (15-ounce) can artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 3/4 cup Parmesan cheese
• 3/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• Salt and pepper
• 6 boneless. skinless chicken breasts

Directions:

1. Preheat oven to 375 degree F.
2. Spray a baking dish with cooking spray.
3. Stir together all the ingredients except the chicken in a bowl.
4. Place the chicken in the baking dish.  Cover evenly with the artichoke mixture.
5. Bake until the chicken is no longer pink and a thermometer reads
6. 155 degrees F., about 35 minutes.

Rice and Orzo Pilaf

(Serves 3-4)

Ingredients:

• 2 tablespoons butter
• 1/2 cup orzo
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup rice
• 2 cups chicken broth
• Salt and pepper
• 2 scallions, chopped

Directions:

Melt the butter in a wide, shallow saucepan over medium-high heat.  Add the orzo and cook until golden brown, about 3-4 minutes.  Add the onion and cook until translucent.  Add the garlic and cook 1 minute.  Stir in the rice and chicken broth.  Bring the mixture to a boil, then reduce to medium-low, cover and cook for about 20 minutes, or until all the liquid is absorbed.

Served topped with scallions.