Artichoke and Sun-Dried Tomato Chicken

Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook turning once to brown each side. Remove chicken from pan and set aside.

Pour tomatoes into pan; cook for 1 minute stirring constantly and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes and return chicken to pan. Cover and reduce heat to medium. Simmer for 5 to 10 minutes or until chicken is cooked through.