2 c. drained canned artichoke hearts
Italian or vinaigrette salad dressing
3 c. diced skinned and boned chicken breasts
2 tbsp. butter
1/4 c. white cooking wine (optional - may use chicken broth
Salt and pepper
1 1/2 c. grated med. sharp cheddar cheese
4 tbsp. Parmesan cheese

Marinate canned artichoke hearts in salad dressing for 2 hours prior to preparation of dish. Then drain and quarter the artichokes (or buy already quartered). Saute diced chicken in butter for 3 minutes. Add wine or broth and salt and pepper to taste. Continue to cook until chicken pieces are barely white all over. Place chicken in baking dish along with artichoke hearts and cover with cheeses. Place in preheated 350 degree oven for 30 minutes or until cheese is brown and bubbly. Serve on buttered spinach or egg noodles.