Wednesday, December 06, 2006

Antipasto Chicken

From Betty Crocker Garden Fresh Meals September 2003

1 Tbsp olive oil or vegetable oil
1 tsp garlic pepper
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 jar (6oz) marinated artichoke hearts, undrained
1 small green bell pepper, chopped
2 medium tomatoes, chopped
1 can (2.25oz) sliced rip olives, drained
1 Tbsp chopped fresh or 1 tsp dried basil leaves
Crumbled feta cheese, if desired

Heat oil in 12" 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 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.

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