Cheesy Artichoke Chicken with Basil

Ingredients:

• 4 cups diced roma tomatoes
• 2 teaspoons minced garlic
• 14.5 ounces artichoke hearts, drained and chopped
• 2 cups chopped baby spinach
• 2 Tablespoons olive oil
• 1 Tablespoon whole wheat flour
• salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 pounds boneless, skinless chicken breast
• 1.5 cups shredded mozzarella cheese
• 0.5 cups shredded Parmesan cheese
• 0.5 cups fresh basil leaves, chopped

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, combine tomatoes, garlic, artichoke, spinach, olive oil, flour, salt, and pepper to taste. Divide mixture evenly among 8 x 8 baking pan or pour all into one 13 x 9 pan. Season chicken with salt and pepper to taste and Italian seasoning. Place on top of vegetable mixture. (If freezing, proceed to freezing directions at this point.) Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are just browned. Remove and sprinkle hot dish with fresh basil. Serve alone or over pasta if desired.

Freezing Directions:

Prepare pans as directed above. Do not bake. Cover baking pans with aluminum foil. Divide mozzarella and Parmesan cheese between pint sized freezer bags and attach to baking pan. Label and freeze. TO SERVE: Thaw and set aside cheese. Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are browned. Remove and sprinkle hot dish with fresh basil.

Servings: 4