Place the chicken breasts on a cutting board and cover with a large sheet of plastic wrap. Use a mallet or rolling pin to pound the chicken out to an even, 1/2 inch thickness. Cut the chicken breasts into 6 pieces, each about the size of a deck of cards. Season lightly on both sides with salt and pepper.

Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken pieces and cook until golden brown on each side (about 5 min. per side). If necessary, cook the chicken in batches to avoid over crowding the skillet. Remove the chicken to a plate once browned.

While the chicken is browning, mince the garlic, drain the artichoke hearts and give them a rough chop. Chop the fresh parsley leaves and zest the lemon (use a small holed cheese grater or a zester to remove the thin, yellow layer of the lemon peel).

After all of the chicken has browned and is removed from the skillet, add the second tablespoon of olive oil and the minced garlic. Cook the garlic for 1-2 minutes, or until soft and fragrant. Add the chopped artichoke hearts, diced tomatoes (with juices), dried basil, lemon zest, and about 1/8 tsp of salt. Stir to combine.

Return the browned chicken to the skillet and nestle it down into the tomatoes and artichoke hearts. Allow the skillet to come up to a simmer, then let the chicken simmer in the skillet for 15 minutes, flipping it once half way through.

Sprinkle the chopped parsley over top, then spoon the chicken and chunky sauce over a bowl of pasta. Top with cheese if desired.