chicken and artichokes and feta

SICILIAN CHICKEN WITH ARTICHOKES AND FETA

This Sicilian classic made with chicken, tomatoes, artichokes, peas and feta is the perfect dish to serve at a family gathering  1 tablespoon olive oil 1 medium onion, diced 3 garlic cloves, minced 1 can (14 ounces) diced no-salt-added tomatoes with juice 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon pepper 1 can (13 3/4 ounces) artichoke hearts in water, drained and chopped 1 cup frozen peas thawed  1/3 cup heavy cream, optional 2 boneless and skinless chicken breast halves, slightly pounded 1/4 cup crumbled feta cheese (about 2 ounces) Preparation Time: Approximately 20 minutes Cook Time: Approximately 30 minutes Heat the oven to 450°F. Heat the oil in a large saucepan over medium heat. Cook and stir the onion for 3 to 4 minutes or until softened. Add the garlic, and cook for another minute while stirring. Mix in the tomatoes, basil, oregano and pepper. Cook, stirring occasionally, for 10 minutes. Add the artichoke hearts, peas and cream, if desired, and simmer for 5 minutes more. Arrange the chicken breasts, spaced apart, in a shallow baking pan. Top chicken breasts with the hot tomato sauce. Bake for 30 minutes, until the chicken is cooked through (registers 160°F on an instant-read thermometer). Top with feta cheese. Servings: 4  i found this recipe on cooks.com it sounded good