Chicken with Artichokes and Lemon

• large boneless skinless chicken breasts (approx 1 lb)↗2
• large ripe tomatoes, peeled and chopped or (14 1/2 ounce) can peeled & chopped tomatoes (incl. juice)↗1
• (14 ounce) can artichoke hearts, drained and halved (NOT marinated!!)1

  NOT marinated!!

• onion, chopped↗3⁄4 cup
• white wine↗1⁄4 cup
• red pepper flakes↗1⁄4 teaspoon
• oregano↗1 teaspoon
• parsley flakes↗2 teaspoons
• lemon juice↗2 tablespoons
• seasoning salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• lemon, sliced↗1

Step-by-step instructions

1. 1

   Preheat oven to 375F.

2. 2

   Spray shallow 2-quart casserole or baking dish with non-stick cooking spray.

3. 3

   Add ingredients in order given; mix gently.

4. 4

   Cover and bake 40 min, or until chicken breasts are tender to fork.

5. 5

   For thicker sauce, remove cover for the last 15 min of cook time.

6. 6

   May be made earlier in the day and stored in refrigerator until time to cook; also freezes for up to 6 wks.