Mediterranean Chicken Bake Recipe

Mediterranean Chicken Bake Recipe photo by Taste of Home

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What do you do when you have artichoke hearts, sun-dried tomatoes and feta cheese left over from making a Greek pasta salad? Bake them with chicken for a Mediterranean entree. —Shannen Mahoney, odessa, Missouri

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Mediterranean Chicken Bake Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup marinated quartered artichoke hearts
1/4 cup oil-packed sun-dried tomatoes, coarsely chopped
1 cup (4 ounces) crumbled feta cheese

Directions

Flatten chicken to 1/2-in. thickness. Combine the herbes de Provence, salt and pepper; sprinkle over chicken. In a large skillet, brown chicken in oil on both sides.
Transfer to a greased 11-in. x 7-in. baking dish. Top with artichokes, tomatoes and cheese. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer inserted in chicken reads 170°. Yield: 4 servings.

Editor's Note: Look for herbes de Provence in the spice aisle.

Nutritional Facts 1 serving equals 353 calories, 20 g fat (6 g saturated fat), 93 mg cholesterol, 835 mg sodium, 6 g carbohydrate, 2 g fiber, 34 g protein.

Originally published as Mediterranean Chicken Bake in Taste of Home April/May 2012, p56

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.