Mediterranean Chicken Bake
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
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
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