2 whole chicken breasts, boned, skinned and halved
3 tbsp. Italian bread crumbs
2 tbsp. olive oil
1 (19 oz.) can minestrone soup
2 tbsp. wine vinegar
1/8 tsp. sugar
1 can artichoke hearts, drained and halved

Coat chicken with bread crumbs. Brown in hot oil. Combine soup, vinegar and sugar. Pour over chicken. Simmer covered until chicken is done. Add artichokes and parsley. Heat. Serve over spaghetti.