Ingredients
3 1/2 pounds boneless, skinless chicken breasts (about 5-6 breasts)
salt and pepper
2 - 14 ounce cans of diced Italian tomatoes with basil and garlic, drained
1 - 14 ounce can quartered artichoke hearts, drained
4 cloves garlic, minced well (I use a microplane)
3 T fresh parmesan cheese, grated
2 Tb flour or 1 Tb cornstarch (optional, if you would like a thicker pan juice)
4 ounces of shredded mozzarella cheese
fresh basil, chopped
Preparation
