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- chicken breasts, trimmed of fat
- prepared spinach artichoke dip
- salt, pepper, garlic powder, dried basil
- 1 can artichoke hearts (packed in water), drained
- 1 pint of cherry tomatoes, halved
- 3 Tbsp olive oil
- 2 Tbsp all purpose flour
- 2-3 large cloves of garlic, minced
- handful of grated Parmesan cheese
- 2 cups grated mozzarella cheese
- handful of fresh basil, cut into ribbons
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