Italian Stuffed Chicken Breasts

Stir together Kalamata olive spread and mayonnaise. Lift skin on chicken breasts, without detaching skin; spread olive mixture evenly under skin. Replace skin; place each chicken breast on a sheet of heavy-duty aluminum foil. Stir together tomatoes and artichoke hearts; spoon evenly over chicken. Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet. Bake at 400ºF.   for 1 hour or until chicken is done. Makes 4 servings. Notes: Complete the meal: Steamed green beans and toasted garlic bread. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998