Antipasto Chicken

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

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

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.

Expert Tips

If you prefer the dark meat of the bird, use 8 boneless, skinless chicken thighs instead of the chicken breasts.

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.

Garlic pepper is an all-purpose seasoning that contains garlic, black pepper and bits of bell pepper and onion.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
245
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
),
Cholesterol
75mg
75%;
Sodium
340mg
340%;
Total Carbohydrate
10g
10%
(Dietary Fiber
4g
4%
),
Protein
29g
29%
;
% Daily Value*:
Iron
12%;
Exchanges:
2 Vegetable;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.