Antipasto Chicken

Mouthwatering ingredients from an antipasto platter combine with chicken breasts for a fabulous Italian feast!

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Servings 4

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ingredients 9
Prep Time 10 min
Total Time 0 min

Ingredients

1: tablespoon olive or vegetable oil

1: teaspoon garlic pepper

4: boneless, skinless chicken breast halves (about 1 1/4 pounds)

1: jar (6 ounces) marinated artichoke hearts, undrained

1: small green bell pepper, chopped ( 1/2 cup)

2: medium tomatoes, chopped (1 1/2 cups)

1: can (2 1/4 ounces) sliced ripe olives, drained

1: tablespoon chopped fresh or 1 teaspoon dried basil leaves

: Crumbled feta cheese, if desired

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Directions

1 Heat oil in 12-inch skillet over medium heat. Sprinkle garlic pepper over chicken. Cook chicken in oil about 8 minutes, turning once, until brown on both sides.
2 Mix undrained artichokes and remaining ingredients except cheese in medium bowl. Cut large artichoke pieces in half if necessary. Spoon mixture over chicken. Cook about 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with cheese.

EXPERT TIPS

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Expert Tips

If you prefer the dark meat of the bird, use 8 boneless, skinless chicken thighs instead of the chicken breasts.

Serve this hearty chicken dinner over a plate of hot spaghetti. Add warm focaccia and cooked zucchini slices for dinner with an authentic Italian feel.

Garlic pepper is an all-purpose seasoning that contains garlic, black pepper and bits of bell pepper and onion.