Artichoke Chicken

I saw this recipe posted on a message board, then tracked it down to All Recipes online.  To reduce the fat, I modified the ingredients a bit.  In this recipe, I can't tell the difference!

 

Ingredients:

• 1 (15 ounce) can artichoke hearts, drained and chopped
• ¾ cup grated Parmesan cheese (if you can, use Parm you grate yourself or, failing that, shreds from the dairy case instead of the kind in a shaker canister
• ¼ cup reduced-fat mayonnaise
• ¼ cup reduced-fat or nonfat sour cream
• ground black pepper to taste (I use a good half-teaspoon)
• 4 skinless, boneless chicken breast halves
• salt and pepper
• flour for dredging
• olive oil

Directions

1. Preheat oven to 375 degrees F
2. In a bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, sour cream, and pepper. 
3. Blend the flour with salt and pepper to season. 
4. Heat about a tablespoon of olive oil in a nonstick skillet.  While it heats, lightly dredge the chicken in the flour.
5. Sauté the chicken quickly, just until lightly browned on both sides; transfer to a baking dish.
6. Spoon the artichoke mixture evenly over the chicken breasts. 
7. Bake, uncovered, for 20-30 minutes, or until chicken is no longer pink in the center and juices run clear.  (Do not overcook)
8. Enjoy!