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:

1. Melt the butter in a wide, shallow saucepan over medium-high heat.  Add the orzo and cook until golden brown, about 3-4 minutes.

2. Add the onion and cook until translucent.

3. Add the garlic and cook 1 minute.

4. Stir in the rice and chicken broth.

5. 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.

6. Served topped with scallions.