1 (12 ounce) can artichoke hearts (cut into bite-sized pieces )
1 tablespoon capers (rinsed and drained )
1 ounce prosciutto (diced )
salt and pepper
Directions:
1. Brown the chicken breast lightly in a skillet coated with cooking spray and place it in the crockpot. 2. Whisk the wine and tomato paste into the soup and pour over the chicken. Add the diced artichokes and capers. 3. Cover and cook six hours on low, or four hours on high. 4. Add the prosciutto and seasonings before serving over buttered noodles or rice.
