1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 can (14 ounces) diced no-salt-added tomatoes with juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 can (13 3/4 ounces) artichoke hearts in water, drained and chopped
1 can (8 1/2 ounces) green peas, drained
1/3 cup heavy cream, optional
2 boneless and skinless chicken breast halves, slightly pounded
1/4 cup crumbled feta cheese (about 2 ounces)
Preparation Time: Approximately 20 minutes
Cook Time: Approximately 30 minutes

Heat the oven to 450°F.

Heat the oil in a large saucepan over medium heat. Cook and stir the onion for 3 to 4 minutes or until softened. Add the garlic, and cook for another minute while stirring. Mix in the tomatoes, basil, oregano and pepper. Cook, stirring occasionally, for 10 minutes. Add the artichoke hearts, peas and cream, if desired, and simmer for 5 minutes more.

Arrange the chicken breasts, spaced apart, in a shallow baking pan. Top chicken breasts with the hot tomato sauce. Bake for 30 minutes, until the chicken is cooked through (registers 160°F on an instant-read thermometer). Top with feta cheese.

Servings: 4

Nutritional Information Per Serving: Calories 240; Total fat 8g; Saturated fat 3g; Cholesterol 50mg; Sodium 620mg; Total carbohydrate 20g; Fiber 3g; Protein 21g; Vitamin A 30%DV*; Vitamin C 40%DV; Calcium 10%DV; Iron 20%DV

*Daily Value

Submitted by: Canned Food Alliance