Sauteed Chicken in Herbed Artichoke Sauce

For a little variation, serve this sublime sauce over any firm white fish or pasta.

• 1/4 cup packed fresh basil leaves
• 1 clove of garlic
• 1 (9oz) can of Hungry Sultan Hummus Dip
• 1/4 cup lemon juice
• 1/4 cup water

Salt and white pepper, to taste 4 (4oz) boneless, skinless chicken breast halves 1 (13 3/4oz) can of quartered artichoke hearts, drained To make the sauce, in blender chop basil and garlic. Add hummus, juice and water; blend until smooth. Season with salt and white pepper; set aside. Coat large non stick skillet with vegetable cooking spray and place over medium heat. Add chicken; saute 10 minutes until juices run clear, turning once. Reduce heat to low; add sauce and artichoke hearts. Heat until sauce is warm. Serve immediately.