1 (9 oz.) pkg. frozen artichoke hearts
1/2 tsp. salt
4 chicken breasts, boned
Freshly ground black pepper
4 tbsp. sweet vermouth
1 c. chopped canned tomatoes
8 slices lean bacon
1 c. sharp Cheddar cheese, grated

Preheat oven to 350 degrees. Thaw the artichoke hearts, sprinkle with salt and arrange them on the bottom of a baking dish. Place chicken breasts on top of the artichokes, seasoning lightly with pepper.

Lay bacon slices close together over the chicken and spoon vermouth over all. Bake for 45 minutes, draining excess fat. Combine the tomatoes with the cheese and spoon over the chicken. Cook for 15 more minutes. For golden brown color broil for 1 minutes. Serves 4.