Tomato, Artichoke, & Cheese Chicken

   I've been on an "italian" kick lately. The flavours of tomato, basil, mozzarella, garlic... yumm! So good with so many things! 
    I generally don't buy chicken breast because it is waaaaaay too expensive, but there was a great sale on, so I snacthed some up. You could use boneless thighs too if you wanted/had them. 
   This dish is so simple, tastes really great, and it can even be prepped ahead of time, covered, stored in the fridge and cooked later. 

 Tomato, Artichoke, & Cheese Chicken
(makes 4 dinner servings)

Ingredients

• 4 boneless chicken breasts 
• 1 8oz jar artichoke hearts (marinated or not, you can deicide) – drained well
• 1 14.5 oz can diced tomatoes – drained 
• 2 cloves garlic – chopped
• 2 tablespoons gluten free flour (or regular flour)
• 2 tablespoons dried basil
• 1 tablespoon oregano (optional)
• 1/4 cup parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded mozzarella 

Instructions

1. Preheat oven to 350 degrees F.
2. Coat a 9 x 9 baking dish with non stick cooking spray, oil, or butter.
3. Place chicken into the baking dish
4. In a mixing bowl, combine all other ingredients (except shredded mozzarella cheese).
5. Pour mixture over the chicken.
6. Bake for 40 minutes.
7. Top with cheese and bake an additional 5 minutes.

  Garnishing with fresh, chopped basil looks and tastes great, but isn't necessary. 

   This is such a tasty dish, and so easy to put together, plus the leftovers are good too (if there are any left overs!)!