Preparation:

Drizzle 2 tablespoons olive oil over chicken breasts; season with lemon-pepper, basil and thyme.  Turn to coat and allow to sit 10 minutes.

Heat oven to 425 degrees.

Prepare a crust by combining the mashed artichoke hearts along with the mayonnaise and Parmesan cheese.  Mix well.  Press the crust into the bottom and halfway up the sides of a 14 x 9 inch deep baking dish.  Bake in oven for 12 - 15 minutes, or until slightly golden.  Remove from oven and set aside.

Meanwhile, heat a heavy non-stick skillet over medium heat.  Saute the chicken until cooked through, about 5 minutes.  Remove to a cutting board; cut into bite sized pieces.  Set aside.

Add remaining oil to skillet; add garlic, onion, green pepper and mushrooms, saute until crisp tender, about 2 minutes.  Add wine to deglaze; allow to reduce by 1/2.  Add the olives, tomatoes and broth; stir well.  Remove from heat.

Layer the chicken and vegetable mixture along with the juice evenly in the artichoke crust.  Top with cheese and bake for 15 minutes or until the cheese is melted and bubbly.  Serve hot; garnish with basil and lemon slices, if desired.

Per Serving: 567 Calories (67.7% from fat); 43g Fat (8g Sat, 22g Mono, 13g Poly); 40g Protein; 6g Carbohydrate; 1g Dietary Fiber; 104mg Cholesterol; 677mg Sodium.  Food Exchanges: 5 1/2 Lean Meat; 1 Vegetable; 5 Fat.