Italian Chicken

 I'm embarrassed to admit, but it's been a long while since I was in the kitchen.  Blame it on the summer heat, just pure laziness or whatever, but I had no motivation for cooking.  That was until I found this recipe on Pinterest. 

{My picture didn't do it as much justice as the original}

Ingredients:
4-5 Roma Tomatoes (all of the Romas looked bad so I opted for Cherry Tomatoes)
1 can Artichoke Hearts
2 garlic cloves
1 tsp. sugar
2 tbsp. flour
6 boneless, skinless chicken breasts
mozzarella cheese
EVOO
Salt & Pepper to taste
Basil to garnish

Directions: 
1.  Preheat oven to 350 degrees
2.  Core and chop about the  tomatoes.
3.  Thinly slice two cloves of garlic.
4.  Drain a small jar of artichoke hearts.
5.  Place all 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.
6.  Place the tomato mixture in with the boneless skinless chicken breasts.
7.  Bake until the chicken is almost done.
8.  Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top.
9.  Place the chicken under the broiler for a few minutes until the cheese is golden brown and the vegetables are caramelized.
10. 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.

The Verdict:
It was oh, so yummy!  I let Fred add the cheese and he added a little too much, but it was delicious.  The meal was very quick and easy to make.   I served it with the veggie noodles and a salad.  Not bad for a weeknight meal.