Chicken with Artichokes and Peppers

Ingredients

 * 1 tbsp corn oil
 * 1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
 * 4 four-ounce boneless, skinless chicken breasts, fat removed
 * ½ tsp freshly ground pepper
 * ½ cup finely chopped onion (1 small onion)
 * 2 garlic cloves, finely chopped
 * 1 medium red bell pepper, cored, seeded, and cut into strips
 * 15 oz artichoke hearts in brine, drained
 * 2 tbsp dry white wine
 * ¼ tsp salt

Directions

 * 1) Preheat oven to 375°F.
 * 2) In a non-stick 8-inch skillet, heat the oil, then add the thyme and chicken breasts.
 * 3) Sprinkle ¼ teaspoon of the pepper over the chicken and cook for 1 minute over medium heat, then turn the chicken over, sprinkle with the remaining ¼ teaspoon pepper, and cook for another minute.
 * 4) Remove the chicken from the pan and set aside, retaining the cooking juices in the pan.
 * 5) Add the onion and garlic to the pan, and saute for 1 minute.
 * 6) Add the sweet bell pepper, artichokes, wine, and salt, and cook for 1 more minute.
 * 7) Spoon half the vegetables into an 8-inch casserole, place the chicken breasts over them in one layer, and cover them with the rest of the vegetables.
 * 8) Bake for 18 – 20 minutes.

To microcook

 * 1) Cook the casserole on high, covered, for 9 minutes, rotating the casserole after 4½ minutes.