Mediterranean Chicken Bake

Name: Mediterranean Chicken Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
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

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

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 11x7-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°.