Ingredients
- 1 lb Chicken Breasts, split
- ¼ tsp Cento Garlic Powder
- ¼ tsp Cento Fine Sicilian Sea Salt
- ¼ tsp Cento Ground Black Pepper
- 1 jar Cento Tomato Bruschetta (10 oz)
- 1 can Cento Organic Whole Cherry Tomatoes (14 oz), drained
- 1 jar Cento Imported North South Pitted Olives (11.6 oz), drained
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 8 oz Mozzarella Cheese, sliced
- ¼ tsp Cento Italian Seasoning
Directions
Preheat your oven to 375°F (190°C). Season chicken breasts with garlic powder, sea salt, and black pepper. Place the chicken in a baking dish. Spread bruschetta sauce over the chicken and add drained cherry tomatoes, pitted olives, and quartered artichokes. Arrange sliced mozzarella cheese on top and sprinkle with Italian seasoning. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked and the cheese is melted and lightly browned. Let it rest for a few minutes before serving. Serves 4.
