What you need:
- 1/2 cup dried tomatoes
- 7.5 oz. jar marinated artichoke hearts
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 5-6 skinless, boneless chicken breast halves (pounded to an even thickness)
In a small bowl, add dried tomatoes and then artichoke hearts with marinade. Refrigerate for a few hours to plump up the tomatoes a bit.
Drain marinade. Coarsely chop tomatoes and artichoke hearts.
Mix together artichoke hearts, Parmesan cheese, and mayonnaise.
Place chicken on a foil lined baking sheet, cover evenly with artichoke mixture.
Bake for 25 minutes in an oven preheated to 375 degrees, or until chicken is no longer pink in the center and juices run clear.