Jerusalem Chicken

OVEN 350

4-6 chicken breasts
1/2 lb fresh mushrooms
1 can marinated artichoke hearts
1 can diced tomatoes, drained (you can cut up fresh if you are ambitious)
2 cloves garlic
1/2 tsp pepper
1/2 tsp oregano

Place chicken in 9 x 13 pan. Drain artichokes most of the way. Save a little bit of marinade for flavor. Cut in small pieces and sprinkle evenly over chicken. Sprinkle mushrooms over artichokes. In small bowl combine tomatoes, garlic, pepper, and oregano. Pour over chicken. Add 1/2 a cup of chicken broth to keep the chicken moist (this step is optional). Bake at 350 for approximately 45 minutes