Preheat the oven to 375 degrees.
In a medium bowl combine 2 tablespoons oil, artichok hearts, pepperoni, pepperoncini, sun dried tomatoes, olives, red wine vinegar, and oregano in a bowl.
Heat the remaining oil in a large oven proof skillet over medium high heat.
Sprinkle the chicken cutlets with salt and pepper and add to the skillet.
Cooke for 3-4 minutes on each side or until they begin to brown.
Top each chicken cutlet with a quarter of the artichoke and pepperoni mixture. Sprinkle with the mozzarella cheese.
Place the skillet in the oven for 10-12 minutes or until the chicken is cooked through.
Carefully remove the skillet from the oven and serve the chicken over couscous or rice.