Italian Chicken Bake

• 6 boneless skinless chicken breasts, thawed if they were frozen
• 12-34 cup Italian seasoned breadcrumbs
• 1 -2 tablespoon olive oil
• garlic paste, in a tube or crushed garlic
• black olive paste, in a tube or sliced black olives
• 6 ounces of shredded Italian cheese blend (mozzarella, provolone, etc.)
• 14 ounces of quartered artichoke hearts
• 12 ounces roasted red peppers
• 4 12 ounces sliced mushrooms
• 0.5 (1 lb) jar roasted eggplant packed in oil

1. Mix the breadcrumbs with olive oil, starting with no more than a tablespoon of oil.
2. Use the back of a spoon and press the breadcrumbs to the side of the bowl until the crumbs become evenly moist, but not greasy.
3. They should look fluffy, with each crumb loose, not sticking together.
4. Spread breadcrumb mix on bottom of baking pan (I use a 9x13 or 10x 14 Pyrex).
5. Place chicken breasts evenly over crumbs.
6. Put about 1/4 inch of garlic paste, and 1/4 inch of black olive paste on each and spread over breasts evenly.
7. (Vary amount according to your tastes -- up to 1/2 inch).
8. Sprinkle about half the cheese over the top.
9. Spread artichokes, then roasted peppers, then mushrooms, then eggplant strips evenly over all.
10. Sprinkle rest of cheese over the top to cover.
11. Cover tightly with foil.
12. Bake in 375 oven for 1/2 hour.
13. Remove foil and bake another 15 minutes or until breasts are done, but not dry.
14. Test by piercing one breast to make sure no blood oozes out.
15. Serve with salad and spaghetti with marinara sauce.

chicken breasts, italian seasoned breadcrumbs, olive oil, garlic, black olive paste, italian cheese, hearts, red peppers, mushrooms

Taken from www.food.com/recipe/italian-chicken-bake-336898 (may not work)