juthwara

Pesto Artichoke Chicken

1 1/2 - 2 pounds of chicken breasts
2 15 ounce cans of diced tomatoes (bonus if they're the kind with olive oil and garlic)
1/3 cup basil pesto
1 bulb of garlic, cloves peeled but still whole
15 ounces quartered artichoke hearts (frozen or canned both work)

Preheat oven to 375 F

1. Put chicken breasts on bottom of large casserole dish
2. Combine tomatoes, pesto, garlic and artichoke hearts in a bowl and mix well
3. Pour mixture over chicken
4. Bake for 40 minutes at 375 (roughly - I started with frozen breasts so it took closer to an hour)

Serve over rice with parmesan cheese sprinkled over the top.

This can also been cooked in the crock pot on low for 7-8 hours.