Molly’s Mediterranean Chicken
From Molly (Woska)-Pruitt
Molly was telling me about trying to come up with good tasting menus while keeping with a somewhat modified Atkins diet theory. She says, “One evening I pulled several allowed items from my pantry and came up with this really tasty chicken dish. My family loves it and it has become a popular request by friends and family; every guest I’ve served it to has no idea they are eating healthy.”
Molly said it would be delicious on whole wheat pasta if polenta isn’t your thing; “ I seasoned my polenta with Parmesan cheese, garlic powder and pepper to taste.”
3 skinless and boned whole Chicken Breasts, divided into 6 pieces
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
Salt and Pepper to taste
2 small jars Marinated Artichoke Hearts and Marinade
1 a medium Onion, sliced thinly
1 can of sliced Black Olives, drained
1 jar sliced Mushrooms, drained
1 can diced Tomatoes
Drain the marinade from the artichokes into a skillet and heat on medium.
Season chicken breasts on both sides with salt and pepper, garlic powder and Italian seasoning.
Saute onions and chicken breasts just until the onion has softened and is almost transparent in the marinade.
Add olives and mushrooms and add to skillet; pour tomatoes over all and sprinkle the artichoke hearts over the tomato top; cover and simmer about 20 minutes or until chicken isn't pink when cut at thickest part.
Spoon over seasoned polenta slices. (See separate recipe)
Published Aug 10, 2004
Copyright ©2004 The Ponca City News