- 4 large artichokes
- 1 lemon , cut in half
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
- 4 ripe tomatoes , cut into chunks
- 1/2 onion , coarsely chopped
- 1/4 cup white wine
- 2 large basil leaves
- 1 small clove garlic
- 1 1/2 teaspoons each fresh thyme and oregano and rosemary , chopped
- 1/3 cup all-purpose flour
- 1/3 cup plus 1/4 cup freshly grated Parmesan cheese
- 8 boneless skinless chicken breast halves
- 4 tablespoons extra-virgin olive oil
- 1 cup white wine
Meanwhile, in food processor, pulse the tomatoes, onion, white wine, basil leaves, garlic, sea salt and ground pepper, leaving mixture thick and chunky. Set aside.
In large bowl, combine thyme, oregano, rosemary, salt, and pepper. On waxed paper, combine flour and 1/3 cup Parmesan, set aside. Place a chicken breast half between two sheets of plastic wrap or parchment paper. With flat side of meat mallet, pound chicken to about 1/2-inch thick. Transfer to bowl with herbs. Coat chicken with herb mixture, then with flour mixture, shaking off excess.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add as many chicken breast halves as will comfortably fit. Cook until golden brown, about 4 minutes per side. Transfer chicken to shallow baking dish; you probably will need two baking dishes. Repeat with remaining oil and chicken. Add wine to the skillet; boil 30 seconds, scraping up browned bits from bottom of pan. Set aside.
Spoon 1 cup tomato sauce over chicken in each baking dish. Top each baking dish with half of the artichokes. Divide remaining sauce and wine mixture over artichokes and chicken. Sprinkle tops evenly with 1/4 cup Parmesan. Bake until sauce is hot and cheese has melted, about 10 minutes.