INGREDIENTS
2 tbsp
olive oil
10
boneless (skinless chicken thighs)
Salt and pepper
1
14- ounce can quartered artichoke hearts (drained)
1
2.5- ounce can sliced black olives (drained)
1
15- ounce can low sugar tomato sauce
2 cups
shredded Italian cheese
1/4 cup
chopped fresh basil