MEDITERRANEAN CHICKEN BAKE

Mediterranean Chicken Bake image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Previous Next

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

Steps:

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°.

Nutrition Facts : Calories 353 calories, Fat 20g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 835mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 34g protein.