4 chicken breasts, halved, boned and skinned, rinsed and dried
1/3 teaspoon dried oregano leaves
1/4 teaspoon white pepper
1 tablespoon butter or margarine
1 tablespoon vegetable oil
1 clove garlic, minced
1/4 cup dry white wine, optional
9 ounce package frozen artichoke hearts
1 tablespoon butter or margarine
1/2 cup finely chopped onions
1 tablespoon all purpose flour
1/4 teaspoon salt
3/4 cup milk
1/2 cup ricotta cheese
2 tablespoons minced parsley, optional
1/2 cup Parmesan cheese, grated
1/4 cup toasted sliced almonds

Preparation Instructions:

1. Pound the chicken breasts to flatten out evenly. Sprinkle with oregano and white pepper.

2. Heat the butter and oil in a large skillet. Add the garlic and chicken. Brown the breast quickly on each side. Add wine, if used. Cover and simmer about 5 minutes until done. If not using wine, just cover and saute over low heat.

3. Cook artichoke hearts in 1/4 cup water, covered for 6 minutes. Drain. Place in a shallow baking dish.

4. In a saucepan, melt the butter. Saute the onion until soft. Stir in the flour. Cook for 2 minutes, stirring. Add the salt. Slowly add the milk, stirring and cooking over low heat until thickened. Add the ricotta cheese and a little of cooking liquid.

5. Place chicken over artichokes. Spoon with sauce. Sprinkle with parsley, if used, Parmesan cheese and toasted almonds.

6. Bake at 350 degrees for 10 minutes until heated through.

Per serving: 395 calories; 24.2 g protein; 27.4 g fat; 14.4 g carbohydrates; 587 mg sodium.