Mediterranean Chicken

My husband and I are once again on the lookout for low carb recipes.  We came across one for chicken with artichokes, added a few twists, and voila: Mediterranean Chicken!  It tastes a lot like warm spinach dip, plus the great flavors of sun dried tomatoes and spices.  Recipe feeds two, but it can be doubled for a larger dish.

Ingredients:
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tablespoon garlic pepper
1 tablespoon Italian herbs
1 tablespoon onion powder
1 pinch of salt
1 (15 ounce) can artichoke hearts, drained and chopped
2 boneless, skinless chicken breast halves cut into two-inch pieces
2 ounces sun dried tomatoes in oil, drained and chopped

Directions:

1. Preheat oven to 375 degrees F.

2. In a mixing bowl, mix together the Parmesan cheese, mayonnaise, and spices.

3. Place chicken, artichokes and tomatoes in an ungreased 8 by 8 inch baking dish.  Stir in the mayonnaise mixture until well combined.

4. Bake uncovered for 30 minutes or until chicken is no longer pink in the center and juices run clear.

Note:  If you want more veggies, try adding chopped mushrooms and/or chopped olives to the mix.