1/4 cup olive oil
8 boneless chicken breasts
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 (8 oz.) jars marinated artichoke hearts, drained and quartered, marinade reserved
2 cups mascarpone cheese
1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
2/3 cup freshly grated Parmesan cheese, divided
1/2 cup pine nuts
Make it now:
Coat a 9-by-13 inch baking dish with nonstick cooking spray.
Heat oil in a large saute pan over medium heat. Sprinkle chicken with salt and pepper and saute until browned on both sides. Remove from the pan and arrange in baking dish. Scatter artichokes around chicken.
In a medium-sized bowl, mix together mascarpone, 1/4 to 1/2 cup of the reserved artichoke marinade, sun-dried tomatoes, and 1/3 cup Parmesan. Spread mixture over chicken. Sprinkle with the remaining 1/3 cup Parmesan cheese and pine nuts. Cover and refrigerate for up to 2 days or freeze for up to 2 weeks.
Bake it later:
Defrost casserole in the refrigerator, overnight if necessary.
Preheat the oven to 350°F. Allow casserole to come to room temperature, about 30 minutes.
Bake covered for 20 minutes. Uncover and bake an additional 15 minutes, until casserole is bubbling and cheese is golden. Serve hot.