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4 chicken breast halves

Salt and pepper to taste

1 6-ounce jar marinated artichoke hearts

8 ounces mushrooms, sliced

4 green onions, chopped

1 cup dry white wine

1. Preheat oven to 350*F (175*C).
2. Season chicken breast halves with salt and pepper. Place skin side up in 9 x 13 x 2-inch baking dish.
3. Drain artichokes, reserving marinade; cut artichokes in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over.
4. Bake, uncovered, until chicken is cooked through, about 35 to 45 minutes.

Serves 2 to 4.