Italian Chicken

What a fabulous meal!! So summery and light. We loved it. It's super easy, which is always a good thing. I served it over spinach linguine, which was also delicious. I had some of my mom's seasoned tomato sauce, so we put that over the linguine too. The tomatoes get delicious, juicy, and caramelized after broiling. You have to make this... and soon!

3 boneless skinless chicken breasts
1 can artichoke hearts (I cut them in half)
5 roma tomatoes, cored and quartered
1 tbsp olive oil
1 tsp sugar
2 tbsp flour
2 cloves garlic, minced
salt/pepper
shredded part-skim mozzarella
fresh basil

In a large bowl, mix your tomatoes, artichokes hearts, garlic, olive oil, sugar, salt, and pepper together. Add the flour and stir - the flour helps with the juice the chicken produces when cooking apparently. 

Place the chicken in a 9x13 greased pan, and season generously with salt/pepper. I also used some "Italian seasoning" I sprinkled on top. Arrange the tomatoes/artichokes around the chicken and bake at 350 degrees for 35 min.

Sprinkle mozzarella cheese over the chicken breasts a broil for just a few minutes - keep a close eye on it! Sprinkle a little fresh basil over the top and serve over your favorite pasta!! YUM!

Original recipe found here.