1 jar (6 oz.) marinated artichoke hearts, drained and marinade reserved
1/2 C. bottled salsa
4 boneless, skinned chicken breast halves (5 oz. each), trimmed

Heat broiler or prepare grill with hot coals. Finely chop drained artichoke hearts in food processor or by hand. Transfer to small bowl. Add salsa and 1 T. of the reserved marinade. Season to taste with salt and pepper. lb. chicken breasts between sheets of plastic wrap to uniform thickness of about 1/2 inch. Brush lightly with some of remaining artichoke marinade. Broil or grill 4 inches from heat until browned and no longer pink in center, 2 to 3 minutes per side. Serve chicken topped with artichoke salsa.

Yield: 4 servings
Calories: 123
Fat: 5g
Fiber: 0g