Antipasto Chicken

(2)
1 reviews.
  • 10 min prep time
  • total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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