Friday, February 25, 2011

Mediterranean Pizza Skillet

Jeff and I loved this one. The kids were as big of fans, but they did actually eat it. Very healthy and very delicious!

  • 3 medium skinless, boneless chicken breast halves, cut into 3/4 inch pieces
  • 2 cloves garlic, minced
  • 2 TB olive oil
  • 4 roma tomatoes, chopped
  • 1 14 oz. can quartered artichoke hearts, drained
  • 1 2.25 oz. can sliced pitted ripe olives, drained
  • 1/2 tsp dried Italian seasoning, crushed
  • 1/2 tsp ground black pepper
  • 2 cups romain lettuce or mesclun mix, chopped
  • 1 c. crumbled feta cheese (4 oz)
  • 1/3 c. fresh basil leaves, shredded or torn
  • slices crusty Italian or French bread, toasted

In a 10 inch skillet, cook and stir chicken and garlice in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil an serve on or with bread. Makes 4 servings.

*Jeff is not a fan of feta cheese, so I substituted the feta for mozarella and it was still good.

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