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4 boneless skinned chicken breasts
1 14 oz can artichoke hearts in brine
1 28 oz can crushed tomatoes
3 cloves garlic
1 cup chopped onion
1 cup grated cheese mixed with breadcrumbs
1 tablespoon De la Dia
1 tablespoon Verde
1 cup white cooking wine
Cut chicken into quarters and season with spice mixtures.
Sauté until golden brown, then set aside.
Using the same pan, sauté onion, then add garlic (do not burn).
Add artichoke hearts and sauté for 5 minutes.
Add crushed tomatoes and white wine, simmer for 10 minutes.
Lightly oil baking dish.
Add chicken and artichokes/tomato mixture.
Sprinkle with grated cheese and breadcrumbs.
Cover with foil and bake at 350 for ½ hour.
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