2 whole chicken breasts, skinned, boned, halved & flattened with excess fat removed
1/2 c. flavored bread crumbs
1 pkg. frozen artichokes, cooked according to directions & drained Or 1 sm. can artichokes
1 c. chicken broth
4 slices Monterey Jack cheese
1/4 tsp. sage
Sprig of chopped parsley

1. In a flat dish, press bread crumbs into chicken on both sides; reserve.

2. Oven proof casserole dish large enough to contain the 4 chicken breasts.

ASSEMBLY:

1. Lay the chicken breasts in casserole dish. Top chicken with artichokes. Dust with sage. Top with Monterey Jack cheese. Garnish with parsley and dot with butter.

2. Add chicken broth to casserole.

3. Bake in a preheated 425 degree oven for 20 minutes.

4. Remove chicken to heated plates with a spatula. Spoon remaining juices around chicken.