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TEST KITCHEN APPROVED

Mediterranean Chicken Bake

Name: Mediterranean Chicken Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 boneless skinless chicken breast halves (5 ounces each); 2 teaspoons herbes de Provence; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 1 cup marinated quartered artichoke hearts; 1/4 cup oil-packed sun-dried tomatoes, coarsely chopped; 1 cup (4 ounces) crumbled feta cheese

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Shannen Mahoney, Yelm, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

What do you do when you have artichoke hearts, sun-dried tomatoes and feta cheese left over from making a Greek pasta salad? Bake them with chicken for a Mediterranean entree. —Shannen Mahoney, odessa, Missouri

herbes de Provence

Look for herbes de Provence in the spice aisle.

TEST KITCHEN APPROVED

Mediterranean Chicken Bake

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Yield:4 servings

Prep:10 min

Cook:20 min

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Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons herbes de Provence
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup marinated quartered artichoke hearts
1/4 cup oil-packed sun-dried tomatoes, coarsely chopped
1 cup (4 ounces) crumbled feta cheese

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Directions

1
Flatten chicken to 1/2-in. thickness. Combine the herbes de Provence, salt and pepper; sprinkle over chicken. In a large skillet, brown chicken in oil on both sides.

2
Transfer to a greased 11x7-in. baking dish. Top with artichokes, tomatoes and cheese. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer inserted in chicken reads 170°.