Instructions: * Chicken Breasts should be skinned and boned.

Preheat oven to 350 F. Arrange the artichoke hearts on the bottom of a baking dish and sprinkle with salt. Place the chicken breasts on top of the artichoke hearts. Season lightly with pepper. Lay bacon slices close together over the chicken and spoon vermouth over all. Bake for 45 minutes, draining excess fat. Combine the tomatoes with the cheese and spoon over the chicken. Cook for 15 minutes more. Add more vermouth if desired. For golden brown color, broil for 1 minute. Serve with cooked rice.

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