Italian Chicken Bake

Ingredients: 

3 or 4 chicken breasts (I got 3 large ones and cut in half because they were thick and I wanted better cooking time)

4 roma tomatoes

2 or 3 garlic cloves chopped finely

small jar of artichoke hearts drained

7 or so leaves of basil 

shredded mozzarella cheese

olive oil, salt and pepper, sugar, flour

Core and chop about 4-5 roma tomatoes. 

Thinly slice two cloves of garlic.

Drain a small jar of artichoke hearts.

Put the chicken in a glass baking dish.

Place all other ingredients in a bowl and pour in a few tablespoons of extra virgin olive oil, a generous amount of S&P, a teaspoon of sugar, a couple tablespoons of flour {since the chicken will produce so much liquid}.

Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}. Place in a 350 degree oven and bake until the chicken is almost done (just barely pink when cut into). 

Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized.

When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil.

You can serve with pasta but we enjoyed it with biscuits.