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

Add To

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 245

Calories From Fat: 90

Total Fat: 10g

Total Carbohydrates: 10g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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