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Antipasto Chicken

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By Betty Crocker Kitchens
Updated Aug 19, 2010
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Mouthwatering ingredients from an antipasto platter combine with chicken breasts for a fabulous Italian feast!

Antipasto Chicken

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

245 Calories
10g Total Fat
29g Protein
10g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Vegetable;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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