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.
Serve with couscous or rice.