Ingredients
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2 large boneless skinless chicken breasts (approx 1 lb)
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3 large ripe tomatoes, peeled and chopped or 1 (14 1/2 ounce) can peeled & chopped tomatoes (incl. juice)
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1 (14 ounce) can artichoke hearts, drained and halved (NOT marinated!!)
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3/4 cup onion, chopped
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1/4 cup white wine
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1/4 teaspoon red pepper flakes
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1 teaspoon oregano
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2 teaspoons parsley flakes
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2 tablespoons lemon juice
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1/2 teaspoon seasoning salt
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1/4 teaspoon fresh ground black pepper
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1 lemon, sliced
Instructions
- 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.