I really love Greek food. I swear I was living in Greece in another life. Never have been in this life but hope to one day. This recipe has a few steps but it is so worth it. This is What's Cookin on Beaty's Creek.
Needed:
6 chicken breasts with skin and bones
2 cans diced tomatoes
1 cup Kalamata olives-pitted
1 small jar capers-drained
1 cup crumbled feta cheese
1/4 cup basil leaves-chopped
5 garlic cloves-minced
10 canned artichoke hearts-drained
1/2 cup olive oil
salt and pepper to taste
Brown chicken on both sides in olive oil. Remove from skillet and place in a large casserole dish and pour tomatoes with juice on top of chicken breasts. I placed my Kalamata olives over the chicken equally but you could just sprinkle them about. I also placed my artichoke hearts and capers on each chicken breast. I salted and peppered the heck out of mine but salt and pepper to your taste. Now place crumbled feta, basil, and garlic evenly over the entire dish and bake covered at 350' for 45 minutes. I serve ours with some really great homemade pita bread and a nice salad.
