Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Corn oil 2 Garlic cloves, finely
1 tb Chopped fresh thyme or 1 -chopped
-teaspoon dried thyme 1 md Red bell pepper, cored,
4 Four-ounce boneless, -seeded, and cut into strips
-skinless chicken breasts, 15 oz Artichoke hearts in brine,
-fat removed -drained
1/2 ts Freshly ground pepper 2 tb Dry white wine
1/2 c Finely chopped onion (1 1/4 ts Salt
-small onion)

1. Preheat oven to 375 degrees F. 2. In a non-stick 8-inch skillet,
heat the oil, then add the thyme and chicken breasts. Sprinkle 1/4
teaspoon of the pepper over the chicken and cook for 1 minute over
medium heat, then turn the chicken over, sprinkle with the remaining
1/4 teaspoon pepper, and cook for another minute. Remove the chicken
from the pan and set aside, retaining the cooking juices in the pan.
3. Add the onion and garlic to the pan, and saute for 1 minute. Add
the sweet bell pepper, artichokes, wine, and salt, and cook for 1
more minute. 4. Spoon half the vegetables into an 8-inch casserole,
place the chicken breasts over them in one layer, and cover them with
the rest of the vegetables. Bake for 18-20 minutes.

To microcook: cook the casserole on high, covered, for 9 minutes,
rotating the casserole after 4-1/2 minutes.

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