Roast Chicken with Artichokes and Tomatoes

1 Can Whole Tomatoes, cut or diced tomatoes
1 Can Artichokes, drained
2 Cloves of Garlic, Minced
1 Tbs Balsamic Vinegar
2 Tbs Butter, softened
1/2 tsp Oregano
1/4 tsp Black pepper
4-6 Fresh Chicken breasts

Blend butter, oregano & black pepper. Set aside.

Mix artichokes, tomatoes, garlic, and vinegar in bottom of pan. Place Chicken breast on top of tomato/artichoke blend, then top with butter mixture.

Bake uncovered at 350 degrees until juice runs clear and chicken is cooked, about 35-40 minutes.

**For freezing**
Place in freezer/oven safe dish. Remove dish from freezer and thaw in refrigerator for 24-36 hours. Follow baking instructions above.

~~~Serve with: Cheddar Twice Baked Potaotes
Egg noodles
Fresh Bread!