Chicken Breasts with Artichoke-Olive Sauce

Ingredients

• 1 box artichoke hearts frozen dry thawed
• 0.5 cup coarsely feta cheese crumbled
• 3  garlic cloves minced
• 8  kalamata olives pitted halved
• 3 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest finely grated
• 0.3 cup olive oil extra-virgin
• 1 tablespoon oregano chopped
• 2 tablespoons parsley chopped
• 20 servings salt and pepper freshly ground
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat the oven to 40
2. In a bowl, whisk 1/4 cup of the oil, lemon juice, zest, garlic and oregano. Fold in the artichokes, olives and feta; season the sauce with salt and pepper.
3. Season the chicken with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon of oil.
4. Add the chicken, skinned side down, and cook over moderately high heat until browned, 3 minutes; turn and transfer the skillet to the oven. Roast the chicken for 10 minutes, until white throughout.
5. Transfer the chicken to plates and spoon the sauce on top.
6. Garnish with the parsley and serve.