Tomato and Artichoke Chicken Roll-Up

INGREDIENTS:

Olive Oil

Chopped Onions

1 Can Diced Tomatoes

Chopped Basil (Fresh or Dried)

Minced Garlic

Chopped Oregano (Fresh or Dried)

6 Artichoke Hearts, Drained and Chopped

1 Red Bell Pepper, Chopped

Mushrooms, Chopped

Mozzarella, Shredded/Cubed

6-8 skinless, boneless chicken breasts, pounded to 1/4 inch thickness

DIRECTIONS:

1. Heat the oil in a skillet and add the chopped onion, red pepper and minced garlic- cook until fragrant. Add in artichokes, mushrooms, basil, oregano and salt and pepper to taste (I use kosher salt). Remove from heat and add cheese- stirring just until the cheese acts as a 'glue' for all ingredients.

2. Preheat oven to 350. Lay out chicken and put topping on- rolling up to keep the artichoke mixture inside. Put them seam side down in a baking dish. Cover with diced tomatoes and additional basil, oregano, salt and pepper, possibly some garlic powder, too! I added a few bread crumbs. Cover with foil.

3. Bake for 30-45 minutes until the chicken is cooked.

Great with a salad!