Name: Chicken Breasts with Artichoke-Olive Sauce
Yield: 4
Ingredients: 1/4 c. extra-virgin olive oil -; 1 tbsp. extra-virgin olive oil -; 3 tbsp. fresh lemon juice -; 2 tsp. finely grated lemon zest -; 3 clove garlic -; 1 tbsp. chopped oregano -; 1 box frozen artichoke hearts -; 8 pitted kalamata olives -; 1/2 c. coarsely crumbled feta cheese -; Salt -; Freshly ground pepper -; 4 skinless, boneless chicken breast halves -; 2 tbsp. chopped parsley -

Chicken Breasts with Artichoke-Olive Sauce

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Ingredients for - Chicken Breasts with Artichoke-Olive Sauce

1. 1/4 c. extra-virgin olive oil -

2. 1 tbsp. extra-virgin olive oil -

3. 3 tbsp. fresh lemon juice -

4. 2 tsp. finely grated lemon zest -

5. 3 clove garlic -

6. 1 tbsp. chopped oregano -

7. 1 box frozen artichoke hearts -

8. 8 pitted kalamata olives -

9. 1/2 c. coarsely crumbled feta cheese -

10. Salt -

11. Freshly ground pepper -

12. 4 skinless, boneless chicken breast halves -

13. 2 tbsp. chopped parsley -

How to cook deliciously - Chicken Breasts with Artichoke-Olive Sauce

1. Stage

Preheat the oven to 400 degrees F. In a bowl, whisk 1/4 cup of the oil, lemon juice, zest, garlic, and oregano. Fold in the artichokes, olives, and feta; season the sauce with salt and pepper.

2. Stage

Season the chicken with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Add the chicken, skinned side down, and cook over moderately high heat until browned, 3 minutes; turn and transfer the skillet to the oven. Roast the chicken for 10 minutes, until white throughout. Transfer the chicken to plates and spoon the sauce on top. Garnish with the parsley and serve. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.