Tomato Basil Artichoke Baked Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 7 Artichokes hearts (one 14 oz can, large
  • 7 Basil, large fresh leaves
  • 2 Garlic cloves
  • 1 Roma tomato, large

• Baking & Spices

  • 1 Italian seasoning
  • 1 Salt

• Dairy

  • 1 tbsp Butter
  • 8 oz Mozzarella cheese, fresh
  • 1/4 cup Parmesan cheese, grated

Found on juliasalbum.com

Ingredients

• 4 chicken breasts (1.8 to 2 lb total), if chicken breasts are large, use 2 and half them horizontally
• salt
• Italian seasoning (herbal)
• 1 tablespoon butter
• 7 large artichokes hearts (one 14 oz can), drained
• 7 large fresh basil leaves, chopped
• 1 large roma tomato, chopped
• 2 garlic cloves, minced
• 1/4 cup grated parmesan cheese
• 8 oz fresh mozzarella cheese, sliced

Directions

• Preheat oven to 375 F.
• Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - thats what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.
• Remove from the oven (the chicken will not be completely cooked through - youll continue baking it later).
• Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.
• Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese.
• Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.
• Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice.