A good quickie...

John cooked always during my pregnancy but now that he's at work every day from 4:30 am to 6 or 7 pm it's fallen back on me. I've become more of the cook again around our house. Believe it or not I'm enjoying it and am making up new recipes for healthy meals that are not the same old thing. Here's one I came up with last week that turned out really quite delicious. The best thing of all was how quick and easy it is.

Italian Chicken

(Makes 3 generous portions)

3-4 Tbsp olive oil

1/2 white onion, chopped
2 cloves garlic, finely chopped

1 Tbsp dried basil

2 cans diced tomatoes (I used the Italian variety.)

1 can artichoke hearts

1 small can sliced olives

fresh basil, approx 3 large sprigs

3 boneless, skinless chicken breasts

salt & pepper, to taste

In large saute pan heat half the olive oil, add chopped onions and garlic and saute till clear stirring occasionally. Add salt, pepper, and dried basil. Add diced tomatoes, artichoke hearts, and olives and mix well. Simmer together for approximately 15 minutes or until chicken is ready to add.

In separate pan heat remaining olive oil and brown chicken breasts on both sides with a little salt & pepper till cooked through.

Add fresh basil leaves to tomato mixture and stir. (If you leave them sitting on top they'll turn black from the heat. Stirred in they stay nice and green.) Add cooked chicken breasts to mixture and simmer another 15-20 minutes to combine flavors.

Serve on plate with tomato mixture on top of each chicken breast. Add fresh basil leaves as garnish if desired. Enjoy!