Antipasto Chicken

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

  • prep time 10 min
  • total time
  • ingredients 9
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    245
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    340mg
    340%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Iron
    12%;
    Exchanges:
    2 Vegetable;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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