14oz.marinated artichoke heartsquartered, in water
Preheat the oven to 400 F.
Mix the Greek marinade and set aside.
Cut the chicken breast in half lengthwise and beat with a mallet to even out the chicken's thickness.
Season the chicken breasts with the spices listed under Chicken above.
Bring a nonstick, oven proof skillet to medium heat. If you don't have an oven proof skillet, use what you have and you can just transfer the chicken later to a baking dish.
Pan sear the chicken on each side for 3 -4 minutes to give the chicken a nice golden color on the outside. NOTE: It does not have to cook all the way through, this is just to give color to the chicken on the outside.
Once the chicken is seared, remove from the heat. Add in the Kalamata olives, cheese and artichoke. Pour over the marinade on top of the chicken and place the skillet in the oven to finish cooking. NOTE: If you do not want to use an oven, you can pour in the marinade and just continue cooking on the stovetop on medium heat. It may take just about 5 minutes using this method.
Bake on 400 F for 10 minutes and remove from the oven.
Garnish with some fresh oregano or parsley if you do not have fresh oregano and serve.
Use a preheated oven.
Use stainless steel or cast iron skillet because they are oven safe.
Opt for low sodium chicken broth if you want to control you salt content.
When pan searing the chicken, it does not have to cook all the way through, this is just to give color to the chicken on the outside.
To allow the chicken to cook evenly, beat the chicken into uniform slices.
I used pitted Kalamata olives, these are the best in my opinion.
Garnish with fresh oregano or parsley for a pop of color and a herbal note.