1 chicken breast
1 (20 ounce) can stewed tomatoes, drained
1 (4 ounce) can tomato paste
1 (6 ounce) can crushed pineapple, drained
1/2 cup chicken broth
1 (16 ounce) can artichoke hearts, drained (optional)
Place chicken in a shallow baking dish. Sprinkle tomato paste over breasts and spoon juice over breasts. Spread chicken juices in pan, and sprinkle crushed pineapple over breasts.
Bake in preheated oven for 30 minutes. Reduce heat to 325 degrees F (165 degrees C) and toast 15 minutes. Remove chicken and place on rack.