Ingredients
4 boneless skinless chicken breast halves (5 ounces each)2 teaspoons herbes de Provence1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil1 cup marinated quartered artichoke hearts1/4 cup oil-packed sun-dried tomatoes, coarsely chopped1 cup (4 ounces) crumbled feta cheese
Preparation
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.
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°.
