Arrange one oven rack under broiler and the other in the center of the oven. Preheat oven to 375 degrees. Spray a shallow baking dish with non-stick cooking spray or use a bit of olive oil brushed over the bottom and sides.

Sprinkle chicken breasts with salt and pepper and 1/2 teaspoon of Italian seasoning. Place in casserole, sprinkle the quartered artichoke hearts and olives around, tucking in a few between the breasts.

In a small bowl, combine yogurt, diced artichoke hearts, mayonnaise, the Parmesan cheese or the combination of cheeses, the lemon juice and zest, oil, garlic powder, and 1 teaspoon of the Italian seasonings. Add salt and pepper to taste; suggest 1/2 teaspoon of salt and several grinds of black pepper.

Add a touch of milk or water by the tablespoon full as needed. Yogurt varies in texture and thickness, so it is difficult to give an exact amount of liquid; look for a pourable consistency to the sauce. It should be like a thick cake batter and need a little help from a spatula to pour. Spread over chicken breasts and vegetables.

Cover and bake for 35 minutes; chicken should be done when tested. Move casserole to the top of the oven, uncover and broil until hot and bubbly around the edges and the topping is golden brown in spots.

Garnish with chopped parsley, finely chopped chives or a chiffonade of basil.

Nutrition: Calories 268; tot fat 10g; chol 79mg; sod 875mg; pot 409mg; tot carb 13g; fib 2g; sug 6g; prot 31g; vit a 5%; vit c 7%; calc 28%; iron 7%