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Olympic Chicken

Yields: 4 servings
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Savory Spice Shop Ingredients
Mt. Olympus Greek Style Seasoning 1 oz bag $2.70
Chicken Bouillon Cubes $4.50

Ingredients:

  • 4 x chicken breasts
  • 1/4 cup olive oil
  • 2 Tbsp. lemon juice
  • 1/4 cup water
  • 2 Tbsp. Mt. Olympus Greek Style Seasoning
  • 1 x 12 oz. can artichoke hearts, drained
  • 1 cup Kalamata olives, pitted
  • 1 cup chicken stock
  • 1/4 cup white wine
  • 2 Tbsp. Greek yogurt
  • salt and pepper to taste

Directions:

In a large food storage bag, combine chicken breasts, olive oil, lemon juice, water and Mt. Olympus Greek Seasoning. Shake to combine. Let marinate for 3 to 6 hours.

Preheat oven to 375 degrees. Remove chicken from marinade. In a saute pan, brown chicken on each side, about 2 min. Place in oven safe baking dish. Stuff artichoke hearts and olives around and between chicken breasts. Bake uncovered for 30 to 40 min., or until internal temperature reaches 165 degrees. Meanwhile, deglaze pan with chicken stock, scraping pan to release browned bits. Add white wine and simmer to reduce by half. Remove from heat and whisk in Greek yogurt. Salt and pepper to taste. When chicken is finished cooking, spoon sauce over dish and serve immediately.

Serving Suggestions:

Serve with couscous or rice.

Yields:

4 servings

Thanks to:

David Trout, Savory Spice Shop - Hinsdale, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Olympic Chicken

“Hey, I just wanted to say thank you for this latest shipment of Red Rocks Hickory Smoke Seasoning. I really love the stuff and appreciate the work all of you put into producing it.”

-Philip S. of Chapel Hill, NC

Olympic Chicken


Yields: 4 servings

Ingredients:

  • 4 x chicken breasts
  • 1/4 cup olive oil
  • 2 Tbsp. lemon juice
  • 1/4 cup water
  • 2 Tbsp. Mt. Olympus Greek Style Seasoning
  • 1 x 12 oz. can artichoke hearts, drained
  • 1 cup Kalamata olives, pitted
  • 1 cup chicken stock
  • 1/4 cup white wine
  • 2 Tbsp. Greek yogurt
  • salt and pepper to taste

Directions:

In a large food storage bag, combine chicken breasts, olive oil, lemon juice, water and Mt. Olympus Greek Seasoning. Shake to combine. Let marinate for 3 to 6 hours.

Preheat oven to 375 degrees. Remove chicken from marinade. In a saute pan, brown chicken on each side, about 2 min. Place in oven safe baking dish. Stuff artichoke hearts and olives around and between chicken breasts. Bake uncovered for 30 to 40 min., or until internal temperature reaches 165 degrees. Meanwhile, deglaze pan with chicken stock, scraping pan to release browned bits. Add white wine and simmer to reduce by half. Remove from heat and whisk in Greek yogurt. Salt and pepper to taste. When chicken is finished cooking, spoon sauce over dish and serve immediately.

Serving Suggestions:

Serve with couscous or rice.

Yields:

4 servings

Thanks to:

David Trout, Savory Spice Shop - Hinsdale, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.