10 boneless, skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 medium red onion, sliced
3 tbsp. olive oil, divided
2 (8 oz jars each) quartered artichokes, drained
1 lemon, cut into 10 slices
1 tsp. each, dried oregano, and thyme

Heat oven to 350°F. Season chicken with salt and pepper.

In a skillet over medium-high heat, cook onions in 1 tablespoon oil for 5 minutes. Remove from skillet.

In same skillet over medium-high heat, cook chicken, (in batches) in remaining oil, for 5 minutes each side.

Divide onions, chicken and artichokes between 2 baking dishes coated with cooking spray. Top with lemon slices, sprinkle with oregano and thyme. Cover with foil, bake 10-15 minutes.

A very easy dish to make.

Submitted by: Sherry Monfils