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School is about to start and I’ve been trying out some dishes I can prep ahead of time and then pop in the oven and poof it’s ready. This one is really easy and I loved it. It was too much artichokes for hubby, but super easy to swap out and do green beans or whatever veggies you like.

Italian Chicken

(Adapted from Our Story)


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Core and chop about 4-5 roma tomatoes.


Thinly slice two cloves of garlic.

Drain a small jar of artichoke hearts.

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 {since the chicken will produce so much liquid}.


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Place the tomato mixture in with the boneless skinless chicken breasts {that are generously seasoned with S&P}.


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Place in a 350 degree oven and bake until the chicken is almost done.


Take the almost done chicken out of the oven and sprinkle mozzarella cheese over the top.


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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

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