Season both sides of the chicken with salt and pepper. Heat a skillet on a medium high heat, and add the olive oil till just smoking. Place chicken in the skillet and brown on both sides, about 3-4 minutes on each side. Remove chicken from pan and set aside. Put garlic in the pan, and sear, till aromas begin to release, this will happen quickly, maybe just a minute or so, and garlic turns golden brown. Take pan AWAY from the heat and add the wine. Scrape the browned bits from the bottom of the pan and let wine reduce for about 1 minute. Pour tomatoes into pan, and cook for 1 minute, stirring constantly. Stir in pesto and artichokes. Return chicken to the pan, and cover. Lower heat to medium low, and continue until chicken in finished cooking through, approximately 10 minutes. Plate, and garnished with either whole or chopped fresh basil leaves. Enjoy!
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Total Fat: 6.5g 
