Chicken-And-Artichoke Olé

• 4 skinned and boned chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chipotle pepper seasoning (optional)
• 1/4 cup diced red bell pepper (optional)
• 1 (2 1/4-ounce) can sliced ripe black olives, drained
• 1/4 cup chopped fresh cilantro

1. Sprinkle chicken evenly with salt and pepper.
2. Brown chicken in hot oil in a large skillet over medium-high heat. Remove from skillet, and place chicken in an 11- x 7-inch baking dish. Top with artichoke hearts.
3. Stir together soup, Homemade Salsa, cumin, and, if desired, ground chipotle seasoning and bell pepper. Pour sauce over chicken mixture; sprinkle with sliced olives.
4. Bake at 350u0b0 for 30 minutes. Sprinkle with cilantro.

chicken breasts, salt, pepper, canola oil, quartered artichoke hearts, cream of chicken soup, ground cumin, ground chipotle pepper, red bell pepper, black olives, fresh cilantro

Taken from www.myrecipes.com/recipe/chicken-and-artichoke-ol (may not work)