Yield: 4 Servings
|¼ cup||Kalamata olive spread|
|4 \N||Bone-in chicken breast halves|
|1 can||(14-1/2 oz) can Italian-style stewed tomatoes, drained|
|1 \N||Jar (6-oz) 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 B0 for 1 hour or until chicken is done.