Tomato Basil with Sauted Artichoke and Baked Italian Bread Crumb Chicken Thighs

So I had some ingredients I need to use up before I started my Latin cuisine round. Here is something I came up with.

Ingredients:
6 cups diced Campari tomatoes
1/2 cup fresh chopped sweet basil leaves
4 cloves minced garlic
Sugar to taste
1 cup Merlot wine
4 De boned chicken thighs trimmed
1 cup Italian bread crumbs preferably one that does not have 30 ingredients in it, all natural is the way to go!
3 Tbsp butter melted
Parmesan and fresh basil leaves for garnish
Store bought garlic bread
Angel hair pasta
EVOO
1 cup artichoke hearts peeled

Step 1:
Start your water for the noodles, once boiling add noodles, cook until tender, drain and rinse set to the side. Mix 1 cup Italian bread crumbs and 3 Tbsp butter well, make sure there are no clumps. Coat moist chicken thighs well with bread crumbs. Put in the oven on 375 in a lightly oil coated baking dish until chicken reaches temp about 180 F for thigh meat and the bread crumbs are golden brown. Make sure not to start the next step until you are at least half way done with cooking the chicken. It will take roughly 30-35 minutes to cook the chicken to temp.

Step 2:
While chicken is cooking place 1 Tbsp EVOO and diced tomatoes in a saute pan, cook on medium high heat until the tomatoes are slightly reduced. You are not making a spaghetti sauce so you will not be reducing tomatoes to a liquid. You want them still chunky. Cook for about 5 minutes, add merlot wine, cook for another 5 minutes, add garlic cook for 1 more minute, sugar to taste, turn off heat, add chopped basil leaves, cover and let sit for about 5 minutes. While the chicken is in the oven go ahead and cook up your garlic bread the last 5-6 minutes or so while the chicken is still cooking. Place artichoke hearts into saute pan with 1 tsp EVOO and cook until lightly golden in the outside. Mix into sauce.

Step 3:
Mix noodles with sauce, plate, place chicken thigh on top, garnish with Parmesan and fresh basil leaves.

Enjoy!