Antipasto Chicken

Antipasto Chicken

Mouthwatering ingredients from an antipasto platter combine with chicken breasts for a fabulous Italian feast!

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4

servings

1
tablespoon olive or vegetable oil
1
teaspoon garlic pepper
4
boneless, skinless chicken breast halves (about 1 1/4 pounds)
1
jar (6 ounces) marinated artichoke hearts, undrained
1
small green bell pepper, chopped ( 1/2 cup)
2
medium tomatoes, chopped (1 1/2 cups)
1
can (2 1/4 ounces) sliced ripe olives, drained
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
Crumbled feta cheese, if desired
  1. Heat oil in 12-inch skillet over medium heat. Sprinkle garlic pepper over chicken. Cook chicken in oil about 8 minutes, turning once, until brown on both sides.
  2. Mix undrained artichokes and remaining ingredients except cheese in medium bowl. Cut large artichoke pieces in half if necessary. Spoon mixture over chicken. Cook about 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you prefer the dark meat of the bird, use 8 boneless, skinless chicken thighs instead of the chicken breasts.
Serve-With
Serve this hearty chicken dinner over a plate of hot spaghetti. Add warm focaccia and cooked zucchini slices for dinner with an authentic Italian feel.
Did You Know?
Garlic pepper is an all-purpose seasoning that contains garlic, black pepper and bits of bell pepper and onion.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 245
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2g,),
  • Cholesterol 75mg;
  • Sodium 340mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 4g,
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.