Yield: 4 Servings
|¼ cup||Kalamata olive spread|
|4||Bone-in chicken breast halves|
|1 can||(14-1/2 ounce) italian-style stewed tomatoes; drained|
|1||Jar (6-ounce) marinated artichoke hearts; drained and quartered|
stir together kalamata olive spread and mayonnaise.
Lift skin on chicken breasts, without detaching skin; spread olive mixture evenly under skin. Replace skin; place each chicken breast on a sheet of heavy-duty aluminum foil.
Stir together tomatoes and artichoke hearts; spoon evenly over chicken.
Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet.
Bake at 400° for 1 hour or until chicken is done. Makes 4 servings.
Notes: Complete the meal: Steamed green beans and toasted garlic bread.
Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@...> on Jan 22, 1998