Chicken with Heirloom Tomatoes, Artichokes, and Rosemary

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.

3. Bake in the preheated oven until opaque, about 12 minutes.

4. Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.

5. Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.

6. Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

Cook's Note:

I've also used basil and tarragon as herb variations in this recipe with pleasing results.