CHICKEN CACCIATORE

1 pound boneless, skinless chicken breast
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 6 oz. jar artichoke hearts, marinated
1 tablespoon olive oil
1/2 medium onion, diced
1 medium carrot, diced
1/2 medium green bell pepper, diced
1 stalk celery, diced
1/4 pound mushrooms, sliced
2 cloves garlic, minced
1 28 oz. can tomatoes, Italian
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 medium bay leaf
1/8 teaspoon crushed red pepper
1/2 cup Parmesan cheese, grated

Cut chicken into cubes and dredge in flour.  Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.  Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat and brown chicken.  Remove from skillet and wipe clean.  Drain artichoke hearts, reserving the marinade.  Chop artichokes roughly.

Heat 1 tablespoon olive oil and the reserved artichoke marinade in large skillet over medium heat.  Saute the onion, carrots, bell pepper, celery, mushrooms and garlic for 5 minutes.

Add the tomatoes with juice, artichoke hearts, oregano, basil, bay leaf, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Simmer, partially covered, for 10 minutes.

Lay chicken in 9 x 13 baking dish.  Pour vegetable sauce over chicken, cover tightly with foil and bake in preheated 350 degree oven for 30 minutes.  If you want to freeze this for later, let cool and place in freezer - when you want to eat it, let thaw and heat in microwave. 

If eating after it gets out of the oven, serve over pasta or rice and top with Parmesan.  YIELD:  4 servings