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
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
-
Step1Heat 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.
-
Step2Mix 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
1/2Tips from the Betty Crocker Kitchens
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