Ingredients
- 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
- 1 can (14 oz.) small artichoke hearts, drained
- Halved 1 cup grape tomatoes [I used fresh garden tomatoes of various types. Save & use juice from cutting.]
- Halved 1/4 cup quartered pitted Kalamata olives
- 1/4 cup KRAFT Zesty Italian Dressing [I used cooking wine instead.]
- 1/4 cup water [I omitted.]
- 4 cloves garlic, minced
- 1/4 tsp. crushed red pepper [I omit.]
- 1/4 cup ATHENOS Traditional Crumbled Feta Cheese
Directions
- Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min. on each side or until evenly browned on both sides.
- Remove from skillet; cover to keep warm.
- Combine all remaining ingredients except cheese in skillet. Bring to boil.
- Return chicken to skillet; cover.
- Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
- Top with cheese.
Serve over Orzo or other favorite pasta, along with a side salad and warm, crusty bread.
Source: One-Pan Artichoke Chicken Provençal – My Food and Family
August 2021.