- 6 boneless, skinless chicken breasts
- 6 oz marinated artichoke hearts, quartered (reserve marinade)
- 6 oz mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 1/4 cup Asiago cheese, shredded (more can be used)
- salt & pepper to taste
Heat oven to 350 degrees. Spray 9 x 13 baking pan with cooking spray. Sprinkle both sides of chicken breasts with salt & pepper and place in pan. Spread artichoke hearts and mushrooms over chicken. Pour reserved artichoke marinade over all ingredients in pan. Bake for 45 minutes. After 45 minutes, sprinkle tomatoes and cheese over chicken and bake for another 15 minutes. Cool for 5 minutes before serving and enjoy!