Italian Chicken Bake

This chicken is inspired by a caprese salad and I used vegan mozzarella on top. My favorite vegan mozz is from Miyoko's Kitchen and is made with cashews, it's delish. But you can use any vegan mozzarella or even make it without cheese.

Ingredients:
makes 2-3 servings

2 organic skinless, boneless chicken breasts
1/2 cup Italian or balsamic dressing (or just use olive oil and balsamic vinegar)
1 tomato, diced
1/2 cup diced portobello mushrooms
2 artichoke hearts, chopped
1/4 cup chopped fresh basil
2 garlic cloves
4 slices vegan mozzarella (I love this one Miyoko's Kitchen)
olive oil
salt
pepper

Directions:

1. Preheat oven to 375º.
2. Grease a baking dish with olive oil.
3. Put dressing into a bowl and add chicken breasts, cover with dressing and then place breasts into baking dish. Sprinkle with salt and pepper
4. Bake chicken for 15 minutes.
5. In a bowl, mix tomatoes, mushrooms, artichokes, basil, garlic and olive oil.
6. Remove chicken from oven and cover with tomato mixture.
7. Place mozzarella slices on top and continue baking for 15 minutes or until chicken is cooked through.
8. Serve with a side of mashed sweet potatoes and veg. Enjoy!