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Preheat oven to 375. Cover each chicken breast with a spoonful of mayo (use hands, very messy!) After covering with mayo dip the chicken in bowl of italian bread crumbs and brown in pan on medium heat. I prefer them golden and not dark. After browning, transfer to 9x13 baking dish.
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In a medium bowl mix together mayo, parmesan, garlic, pepper, and artichokes (when draining artichokes I squeeze each one before chopping, try to eliminate any excess liquid). Cover chicken evenly with artichoke mix. Bake uncovered for 35-45 minutes until juices run clear.
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