s MEDITERRANEAN CHICKEN SKILLET ***
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s MEDITERRANEAN CHICKEN SKILLET ***
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Instructions *** 9-21-21 good, needs more seasoning *** RECIPE COURTESY OF THE KITCHEN Mediterranean Chicken Skillet 36 Reviews Level: Easy Total: 20 min Active: 20 min Yield: 4 to 6 servings Share This Recipe Ingredients Deselect All 4 tablespoons olive oil 1 pound boneless, skinless chicken breasts, thinly sliced (used tenders cut in to chunks) 1 pint cherry tomatoes 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 1/2 cup marinated small pitted olives, such as from an olive bar 1/2 cup roasted red peppers, such as from an olive bar Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden 1 bag frozen brown rice (used instant microwave) Directions Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate. Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute. Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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