Chicken-and-Artichoke Olé

Ingredients

• 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
• 3/4 cup Homemade Salsa
• 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

Preparation

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 350° for 30 minutes. Sprinkle with cilantro.