Annie's Mediterranean Chicken
Description
Submitted by: Ann Holmes
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (MD)
six skinned and boned half breasts of chicken
one large can of diced tomatoes
three tablespoons of basil pesto sauce
one can of artichoke hearts, quartered
three red peppers, roasted
one tablespoon of olive oil
one-quarter cup of pitted Greek olives
one-half cup crumbled goat cheese
one large can of diced tomatoes
three tablespoons of basil pesto sauce
one can of artichoke hearts, quartered
three red peppers, roasted
one tablespoon of olive oil
one-quarter cup of pitted Greek olives
one-half cup crumbled goat cheese
Methods/steps
1. Seed red peppers and cut each into six to eight pieces. Coat lightly with olive oil. Place under broiler until softened and slightly blackened.
2. Mix together: diced tomatoes, pesto sauce, quartered artichoke hearts, pitted Greek olives, and roasted red peppers.
3. Place the chicken breasts in the bottom of the casserole dish. Cover with the tomato and vegetable mixture. Sprinkle with the goat cheese.
4. Bake in preheated 350 degree oven for 45 minutes.
This can be served over linguine or other pasta of choice, or just serve with a salad and crusty bread.
2. Mix together: diced tomatoes, pesto sauce, quartered artichoke hearts, pitted Greek olives, and roasted red peppers.
3. Place the chicken breasts in the bottom of the casserole dish. Cover with the tomato and vegetable mixture. Sprinkle with the goat cheese.
4. Bake in preheated 350 degree oven for 45 minutes.
This can be served over linguine or other pasta of choice, or just serve with a salad and crusty bread.
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