|Tomatoes, artichoke hearts, zucchini|
4-6 Chicken breasts
5-6 roma tomatoes
1 can artichoke hearts drained
1-2 zucchini squash (optional)
1-2 cloves garlic
1 Tbsp olive oil
1 Tbsp flour
1-2 cups mozzarella cheese
1 cup fresh basil
Italian seasoning (optional)
Cut the tomatoes and zucchini into cubes. Add minced garlic and artichoke hearts to the tomatoes and zucchini. Add salt and pepper along with 1 Tbsp of flour (the tomatoes get pretty juicy, this helps it not be so juicy). Mix this all together.
In a 9x13 inch glass dish cut chicken into large pieces and place them into the dish. Salt and pepper the chicken. Add the tomato topping on top of the chicken.
Bake at 350 degrees for about 40 minutes (until it is almost done).
Remove from oven and turn on the broiler.
Add the mozzarella and basil and broil it until the cheese is melted and bubbly.
Serve over brown rice or whole wheat pasta!