8 skinless, boneless chicken breast halves
2 black peppercorns
2 cubes chicken bouillon, divided
1 (10 ounce) package shredded Cheddar cheese
1 (10 ounce) can artichoke hearts (optional)
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large resealable plastic bag. Strip the fat from the ends of chicken breasts and press them into the bottom of a 2 quart, microwave-safe casserole dish. Spray with cooking spray and pour a 1/4 cup of water into each breast cavity.
Microwave 8 minutes on one side or until chicken is no longer pink and juices run clear.
Preheat oven to 350 degrees F (175 degrees C).
Spread chicken breasts with 1/4 cup of the sauce, then sprinkle chicken with 1 1/4 cup of cheese. Top with chicken and tomato mixture. Sprinkle with chicken breasts and cheese.
Bake covered, uncovered 10 minutes, or until chicken is no longer pink. Carefully peel off skin and bones. Brush cream cheese and cream of chicken mixture onto chicken and cheese then transfer to another large baking dish.
Bake uncovered 10 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken from oven and spoon cream cheese mixture onto a deep skillet. Brush the cream cheese and chicken mixture over chicken. Sprinkle with shredded cheese.
Bake uncovered 10 minutes, or until chicken is no longer pink and juices run clear. Remove skillet from oven and cool as desired. Serve chicken wings and bones with milk sauce. Store all remaining sauce in refrigerator.