|Whole chicken breasts||2 , boned, skinned and halved|
|Italian style bread crumbs||3 Tablespoon (Progresso)|
|Olive oil||2 Tablespoon (Progresso)|
|Canned minestrone soup||19 Ounce (1 Can, Progresso)|
|Wine vinegar||2 Tablespoon (Progresso)|
|Canned artichoke hearts||14 Ounce (1 Can, Progresso)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
Lightly coat chicken on both sides with bread crumbs.
In a large skillet heat olive oil until hot.
Saute until brown on both sides.
Combine minestrone soup, wine vinegar and sugar.
Pour over chicken.
Simmer, covered, until chicken is cooked and tender, about 10 minutes.
Drain artichokes; cut in halves.
Add to skillet.
Increase the heat and baste artichokes with pan juices until artichokes are hot.