Ingredients:
2 large boneless skinless chicken breasts ( approx 1 lb)
3 large ripe tomatoes, peeled and chopped or 1 (14 1/2 ounce) cans peeled & chopped tomatoes ( incl. juice)
1 (14 ounce) cans artichoke hearts, drained and halved ( NOT marinated!!)
3/4 cup onions, chopped
1/4 cup white wine
1/4 teaspoon red pepper flakes
1 teaspoon oregano
2 teaspoons parsley flakes
2 tablespoons lemon juice
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper
1 lemons, sliced
Directions:
Preheat oven to 375F.
Spray shallow 2-quart casserole or baking dish with non-stick cooking spray.
Add ingredients in order given; mix gently.
Cover and bake 40 min, or until chicken breasts are tender to fork.
For thicker sauce, remove cover for the last 15 min of cook time.
May be made earlier in the day and stored in refrigerator until time to cook; also freezes for up to 6 wks.
Servings: 4
Time preparation: 30 min.
Time total: 70 min.