Chicken and Artichoke Ole'

• 4 boneless skinless chicken breasts
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 tablespoon canola oil
• 1 (14 ounce) can artichoke hearts, quartered (packed in water, rinsed and drained)
• 1 (10 3/4 ounce) can cream of chicken soup
• 34 cup homemade salsa (see below)
• 1 teaspoon ground cumin
• 12 teaspoon ground chipotle chile pepper (optional)
• 14 cup diced red bell pepper (optional)
• 1 (2 1/4 ounce) canripe black olives, sliced (drained)
• 14 cup fresh cilantro, chopped
• 1 (10 ounce) candiced tomatoes and green chilies (rotel)
• 12 small red onion, finely chopped
• 14 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon fresh lemon juice

1. Sprinkle chicken evenly with salt and pepper.
2. Brown chicken in hot oil in a large skillet over medium-high heat on both sides.
3. Remove from skillet and place chicken in a 11 x 7 inch baking dish.
4. Top with artichoke hearts.
5. For the salsa, combine all ingredients; cover and chill until ready to serve.
6. Stir together the soup, 3/4 cup salsa, cumin and if desired, ground chipotle pepper and bell pepper.
7. Pour sauce over chicken mixture; sprinkle with sliced olives.
8. Bake at 350 degrees F. for 30 minutes.
9. Sprinkle with cilantro.

chicken breasts, salt, pepper, canola oil, hearts, cream of chicken soup, homemade salsa, ground cumin, ground chipotle chile pepper, red bell pepper, canripe black olives, fresh cilantro, tomatoes, red onion, fresh cilantro, ground cumin, lemon juice

Taken from www.food.com/recipe/chicken-and-artichoke-ole-516247 (may not work)