1 T. olive oil
1 onion, chopped
2 cloves garlic, minced
1 9-ounce bag frozen artichoke hearts, quartered
1 cup sliced mushrooms
1 red pepper, seeded and sliced into strips
freshly ground black pepper
4 skinless, boneless chicken breasts, about 4 to 6 oz. each
1 tsp. chopped, fresh rosemary
1/4 cup dry white wine
1 cup low-sodium chicken broth

Preheat the oven to 350°F. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the garlic, artichokes, mushrooms and peppers, season with pepper, cook for 2 more minutes and set aside. Slice the chicken breasts into 1/2-inch wide strips. Season the chicken pieces with rosemary and pepper and place them in a large baking dish in a single layer. Spoon the artichoke mixture evenly over the chicken and add the wine and broth. Bake until the chicken is cooked through, about 18 to 20 minutes.

1 breast = Calories 284 Dietary Fiber 4 g