INGREDIENTS
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skinless boneless chicken breasts, trimmed of fat
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prepared spinach artichoke dip
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To taste: salt, pepper, garlic powder, dried basil
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1 can of medium artichoke hearts (packed in water), drained
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1 pint of cherry tomatoes, halved
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3 Tbsp olive oil
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2 Tbsp all purpose flour
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2 - 3 large cloves of garlic, minced fine
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handful of grated Parmesan cheese
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2 cups grated mozzarella cheese
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handful of fresh basil, cut into ribbons