Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5316/
Skillet Antipasto Chicken
Yield: 4 servings
Ingredients
| 1 |
tablespoon |
olive oil
|
|
|
| 1 |
teaspoon |
garlic pepper
|
|
|
| 4 |
|
boneless chicken breast halves
|
|
|
| 1 |
jar |
(6 oz.) marinated artichoke hearts, undrained
|
|
|
| 1 |
|
small green pepper, chopped
|
|
|
| 2 |
|
medium tomatoes, chopped
|
|
|
| 1 |
can |
(2.25 oz.) ripe olives, drained and sliced
|
|
|
| 1 |
teaspoon |
dried basil leaves
|
|
|
|
|
crumbled feta cheese
|
|
|
Directions:
Heat oil in large skillet over medium heat. Sprinkle garlic pepper over chicken. Cook chicken in oil about 8 minutes, turning once, until brown on both sides.
Mix undrained artichokes, green pepper, tomatoes, olives and basil in medium bowl. Cut large artichoke pieces in half if necessary. Spoon mixture over chicken. Cook about 15 minutes or until chicken is no longer pink when centers of pieces are cut.
Sprinkle with cheese before serving.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5316/