Skillet Antipasto Chicken

Yield:
4 servings

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 teaspoon garlic pepper
  3. 4 boneless chicken breast halves
  4. 1 jar (6 oz.) marinated artichoke hearts, undrained
  5. 1 small green pepper, chopped
  6. 2 medium tomatoes, chopped
  7. 1 can (2.25 oz.) ripe olives, drained and sliced
  8. 1 teaspoon dried basil leaves
  9. crumbled feta cheese
Directions:

Heat oil in large skillet over medium heat. Sprinkle garlic pepper over chicken. Cook chicken in oil about 8 minutes, turning once, until brown on both sides.

Mix undrained artichokes, green pepper, tomatoes, olives and basil in medium bowl. Cut large artichoke pieces in half if necessary. Spoon mixture over chicken. Cook about 15 minutes or until chicken is no longer pink when centers of pieces are cut.

Sprinkle with cheese before serving.


TDS 3