Vidalia Onion Chicken Bake
4 boneless, skinless chicken breasts (about 1 1/4 pounds), pounded to uniform thickness
1/2 cup Vidalia onion salad dressing, or more to cover chicken
2 cups (marinated or water-packed) artichoke hearts
1 cup stuffed green olives
3/4 cup grated Parmesan cheese
Preheat oven to 400 degrees. In a baking dish, place chicken in a single layer and top with dressing, artichoke hearts and olives. Sprinkle evenly with Parmesan. Bake for 25 minutes, or until cooked through.