There are some recipes you become so thankful for having found, and after cooking them so many times you no longer need the recipe. This dish is slowly becoming one of those. It is quick enough to make on a week night, and tasty enough to entertain with.
Here is what you need to serve 4:
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, drained
4 artichoke hearts (from a 14-ounce can), quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
1/2 cup crumbled feta (2 ounces)
1/2 teaspoon Italian seasoning
1 tablespoon olive oil
Here is what you do:
1.Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
2.Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
3.Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.
Source for recipe and image.
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