Wine baked chicken and artichoke hearts

• 3 lbs chicken breasts
• 2 14 oz. cans artichoke hearts, drained
• 15 oz can tomato sauce
• 3/4 c. dry sherry or white wine
• 1/4 tsp oregano
• 1 tsp fresh basil
• 1/4 tsp garlic powder
• salt and pepper to taste
  

Arrange chicken and artichoke hearts in baking dish. Combine tomato sauce, wine, and spices. Pour mixture over chicken. Bake for 45 min. at 400F.