Chicken with Artichoke Salsa

1 jar (6 oz) marinated artichoke, drain, reserve liquid

1 lrg tomato, diced

1 sml red onion, diced

2 jalapeno peppers, diced

2 Tbsp cilantro, chopped

¼ tsp salt

¼ tsp ground black pepper

2 Tbsp artichoke liquid

Combine all ingredients and let marry in the refrigerator.  Brush 4 boneless, skinless chicken breast with remaining artichoke liquid.  Throw into the oven until cooked.  Serve the chicken topped with the artichoke salsa.