Ingredients
4 boneless skinless chicken breast halves (6 ounces each) 1 can (14-1/2 ounces) diced tomatoes, undrained1 jar (12 ounces) marinated quartered artichoke hearts, undrained2 teaspoons Italian seasoning3/4 teaspoon garlic salt1 cup shredded mozzarella cheese1/4 cup grated Parmesan cheese
Preparation
Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Sprinkle with cheeses before serving.
