Artichoke and Sun-dried Tomato Chicken

Ingredients

• 0.3 cup basil sliced
• 0.3 tsp pepper black freshly ground
• 32 oz boned skinned chicken breast halves 
• 3  garlic cloves minced
• 0.5 cup chicken stock see reduced-sodium
• 8 ounces marinated artichoke hearts halved
• 0.3 cup oil-marinated sun-dried tomatoes sliced
• 2 tablespoons olive oil 
• 0.3 cup freshly and parmesan shredded finely
• 0.5 tsp salt 
• 2 large shallots minced

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 37
2. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking.
3. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
4. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes.
5. Add chicken stock, artichoke hearts, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.
6. Cover pan and put in oven.
7. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check).
8. Transfer chicken to a plate.
9. Season artichoke heart-sun-dried tomato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all.
10. Garnish with sliced basil and parmesan.