Choked Chicken with Peachy Bean Salsa

• 4 boneless chicken breast halves
• salt and pepper
• 1 (6 ounce) jar marinated artichokes, drained and halved
• 8 ounces fresh mushrooms, sliced
• 2 cloves garlic, minced
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (14 1/2 ounce) canpeeled diced tomatoes, drained
• 12 cup dry white wine
• 1 tablespoon parsley flakes
• 12 cup grated parmesan cheese
• 2 cups diced peaches, fresh or frozen
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 34 cup cooked corn
• 12 cup chopped green onion
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar
• salt and pepper
• romaine leaf

1. Choked Chicken: Preheat oven to 350 degrees F.
2. Place chicken breasts in a 9x13 inch baking dish.
3. Top chicken with artichokes and mushrooms.
4. In a medium size bowl, combine garlic, soup, tomatoes, wine and parsley, pour over chicken and sprinkle with cheese.
5. Bake 45 minutes.
6. Peachy Bean Salsa: Combine all ingredients and serve in individual romaine leaf"boats".

chicken breast halves, salt, artichokes, mushrooms, garlic, cream of chicken soup, tomatoes, white wine, parsley flakes, parmesan cheese, peaches, black beans, corn, green onion, fresh cilantro, parsley, fresh basil, lemon juice, sugar, salt, romaine leaf

Taken from www.food.com/recipe/choked-chicken-with-peachy-bean-salsa-31572 (may not work)