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Thursday, February 14, 2013

Italian Chicken

This is AMAZING and easy.
(Can be halved easily for smaller families, but the leftovers are delicious for days and days!)

5 - 6 chicken breasts - (I cut them in half so they cook through faster and so it's easier to dish out correct portions to my little ones)
4 - 5 roma tomatoes chopped up
2 cloves of garlic minced
Jar of artichoke hearts drained (no need to buy marinated ones - I just got the metal can of quartered hearts in the vegetable aisle)  
1 C mozzarella cheese grated
salt and pepper
2 T olive oil
2 T flour
fresh basil if desired - chopped up

Cut up chicken, arrange in bottom of 9 x 13 pan and season with salt and pepper.
Chop up tomatoes and artichoke hearts.  Mix with minced garlic, olive oil, flour and some salt and pepper.
Arrange tomato / artichoke mixture around the chicken in the pan.  (Looks so pretty!) 
Bake at 350 until chicken is done (start checking after about 1/2 hour).
Place basil and melt mozzarella on top before removing from oven.

Serve over pasta (like angel hair or whatever!) Be sure to scoop up some of the delicious sauce from the bottom of the pan.

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