Taste of Home
Mediterranean Chicken Bake
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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4 boneless skinless chicken breast halves (5 ounces each)
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2 teaspoons herbes de Provence
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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1 cup marinated quartered artichoke hearts
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1/4 cup oil-packed sun-dried tomatoes, coarsely chopped
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1 cup (4 ounces) crumbled feta cheese
Directions
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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.
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2.
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°.
Nutrition Facts
1 serving: 353 calories, 20g fat (6g saturated fat), 93mg cholesterol, 835mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 34g protein.
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