Goddess Chicken with Artichokes and Sundried Tomatoes
2 to 2 1/2 lbs boneless, skinless chicken breasts (about 4-6 chicken breasts)
1 can (15 oz.) artichoke hearts
1 bag (3 oz.) sundried tomatoes
3/4 Annie's Goddess salad dressing (or use creamy Italian or Caesar dressing)
1/2 cup chicken broth
Preheat oven to 350 degrees.
Cut chicken breasts in half crosswise and place in a large baking pan with sides. [I use the frozen Costco Kirkland brand chicken breasts and I just defrost and place in the pan, no splitting necessary.]
Chop artichoke hearts and sundried tomatoes into smaller pieces and place in the pan with the chicken.
In a measuring cup, whisk together the dressing and chicken broth and pout over chicken and vegetables.
Turn chicken several times to coat it with the sauce.
Bake uncovered for 25-30 minutes until chicken is cooked through, flipping the chicken once and spooning the sauce over it.