1 (14-oz) can artichoke hearts,
drained and chopped
1 (8.5-oz) jar oil-packed sun-dried tomatoes, drained and chopped
½ cup chopped kalamata olives
2 cloves garlic, minced
1 tsp pepper
1 (1.87-lb) pkg boneless, skinless chicken breasts
12 slices bacon, cut in half crosswise
2 Tbsp olive oil 2 zucchini, sliced
2 yellow squash,
sliced 1 sweet onion, chopped
Preheat oven to 400°F. Stir together artichoke hearts, tomatoes, olives, garlic and pepper in a large bowl. Cut chicken breasts in half crosswise; place chicken between 2 sheets of plastic wrap, and pound to ¼-inch-thickness. Spoon 2 to 3 Tbsp artichoke mixture down center of each chicken breast; fold chicken over to enclose filling. Wrap each breast in about 4 slices bacon; place, seam side down, in a baking dish. Bake 30 to 40 minutes or until bacon is crisp and chicken is cooked through.
Heat oil in a large nonstick skillet over medium-high heat; add zucchini, squash, and onion. Sauté 10 minutes or until vegetables are tender. Season to taste with salt and pepper.