Patti's Chicken Brushcetta With Artichoke and Tri-Color Peppers/ With Vegetable Risotto

2 pkgs chicken breast sliced thawed and slit in half, thawed
one package of frozen artichokes
one package tri color sliced sw. peppers
2 jars Trader Joe Brushcetta
one can chopped tomatoes
one cup light white wine (I prefer Pino Grigio)

Place chicken in casserole dish. Pour brushetta evenly over chicken. Pour diced tomatoes over chicken. Arrange artichokes and sweet peppers over chicken and evenly pour wine over all. Cover with foil and bake 350 degrees one and half hours. Last half hour uncover foil and heat till bubbly in oven. Serve with risotto:

2 pkgs Trader Joe Rissoto
2 pkgs mixed veggies frozen 16 oz.

Prepare in dutch oven with little water, adding frozen risotto and veggies frozen. Heat till bubbly, pass fresh parmesan grated to taste.