Mediterranean Chicken Bake Recipe

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Mediterranean Chicken Bake Recipe
Mediterranean Chicken Bake Recipe photo by Taste of Home
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Mediterranean Chicken Bake Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 serving: 353 calories, 20g fat (6g saturated fat), 93mg cholesterol, 835mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 34g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Mediterranean Chicken Bake in Taste of Home April/May 2012, p56

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