Parmesan Chicken With Artichoke Hearts

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 teaspoons olive oil, divided
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
• 1 medium onion, coarsely chopped
• 1/2 cup white wine or reduced-sodium chicken broth
• 2 garlic cloves, chopped
• 1/4 cup shredded Parmesan cheese
• 1 lemon, cut into 8 slices
• 2 green onions, thinly sliced

1. Preheat oven to 375u0b0. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
2. In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
3. Roast until a thermometer inserted in chicken reads 165u0b0, 20-25 minutes. Sprinkle with green onions.

chicken breast halves, olive oil, rosemary, thyme, pepper, water, onion, white wine, garlic, parmesan cheese, lemon, green onions

Taken from www.tasteofhome.com/recipes/parmesan-chicken-with-artichoke-hearts/ (may not work)