Mediterranean Chicken Bake |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
What do you do when you have artichoke hearts, sun-dried tomatoes and feta cheese left over from making a Greek pasta salad? Bake them with chicken for a Mediterranean entree. Ingredients:
4 boneless skinless chicken breast halves (5 ounces each) |
2 teaspoons herbes de provence |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
1 cup marinated quartered artichoke hearts |
1/4 cup oil-packed sun-dried tomatoes, coarsely chopped |
1 cup (4 ounces) crumbled feta cheese |
Directions:
1. Flatten chicken to 1/2-in. thickness. Combine the herbes de Provence, salt and pepper; sprinkle over chicken. In a large skillet, brown chicken in oil on both sides.
2. Transfer to a greased 11-in. x 7-in. baking dish. Top with artichokes, tomatoes and cheese. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer inserted in chicken reads 170°. Yield: 4 servings.
|
|