This recipe originally came from the Low Fat, Good Food cookbook, but naturally I changed it. The first version is as prepared by me, the following version is as appears in the cook book. The changes I made reflect the fact that there are only two of us, but that we will eat as much as I fix, that we don't like zucchini, and also that I had some chopped red onion in the 'fridge I needed to use.

Also, we LOVE artichoke hearts, so I saw no reason to reduce the amount just because I had drastically cut the meat... at any rate, I've made it both ways and it's very, very good.

Meghan's Happy Heart Chicken

2 boneless, skinless chicken breasts (about 3/4 lb total)
1 14 oz can artichoke hearts
3 T lemon juice
3 large carrots
1 T fresh basil
1/2 red onion, sliced

Place chicken pieces in roasting dish. Open artichoke hearts and pour whole can over chicken.

Add Lemon juice, tilt pan to mix. Tear basil leaves into pieces and scatter over chicken.

Clean carrots and cut into disks, add to roasting pan. Scatter red onion pieces over chicken.

Bake at 350 degrees for one hour or until carrots are tender. Serve with rice or potatoes. Serves 2.

Original Happy Heart Chicken

3 lbs chicken parts, skinned
1 14 oz can artichoke hearts
3 T lemon juice
2 medium carrots
1 teaspoon dried basil
1 bunch scallions, chopped
1 medium zuchini

Place chicken pieces in roasting dish. Open artichoke hearts and pour whole can over chicken.

Add Lemon juice, tilt pan to mix. Add basil and scallions.

Clean but do not peel carrots and zucchini and cut into strips, layer over chicken in roasting pan.

Bake at 350 degrees for one hour or until carrots are tender. Serve with rice or potatoes. Serves 4.