4 boneless skinless chicken breasts
2 – 28-oz cans of diced tomatoes
½ c dry red wine
1 red bell pepper-chopped
1 medium onion-chopped
2 cloves garlic-finely chopped
1t dried thyme
1t oregano
1t basil
1 14 oz can quartered artichoke hearts

Pour approx 1T of olive oil into a large skillet (enough to lightly coat bottom of pan).
Heat oil on high.
Sear outside of chicken breasts in oil for about 30 seconds on each side.
Add tomatoes, wine, onion, garlic, spices.
Bring to boil.
Reduce heat to medium, cover & let cook 15 minutes.
After 15 minutes, turn each piece of chicken over.
Add artichoke hearts and salt & pepper to taste.
Continue cooking on medium heat for 30 minutes or until chicken is done.
Serve with pasta or rice.

1 can (14 oz.) artichoke hearts,  drained and chopped
1 cup mayonnaise
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese (about 4 oz.)
6 boneless, skinless chicken breast halves (about 2 lbs.)
1 clove garlic, finely chopped or 1/4 tsp. Lawry’s® Garlic Powder With Parsley (optional)

1. Preheat oven to 375° F.

2. In medium bowl, combine all ingredients except chicken.

3. In 13 x 9-inch baking dish, arrange chicken. Evenly top with mayonnaise mixture. Bake uncovered 30 minutes or until chicken is thoroughly cooked and topping is golden brown.