Name: Olympic Chicken
Prep time: 15 minutes
Cook time: 45 minutes
Yield: 4 servings
Ingredients: 4 medium-sized boneless chicken breasts; 1/4 cup olive oil; 2 Tbsp. lemon juice; 1/4 cup water; 1 (12 oz.) can artichoke hearts, drained; 1 cups Kalamata olives, pitted; 1 cup chicken broth; 1/4 cup white wine; 2 Tbsp. Greek yogurt

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Olympic Chicken

Recipe by David Trout, Savory Spice—Lincoln Square/Chicago, IL owner

Healthy Cooking

This chicken is inspired by Greek flavors and includes all the Greek essentials: olive oil, artichokes, olives, wine, yogurt, and a delicious spice blend of garlic, oregano, and spearmint.

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 45 minutes

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Ingredients

4 medium-sized boneless chicken breasts 1/4 cup olive oil 2 Tbsp. lemon juice 1/4 cup water 2 Tbsp. Mt. Olympus Greek Style Seasoning 1 (12 oz.) can artichoke hearts, drained 1 cups Kalamata olives, pitted 1 cup chicken broth 1/4 cup white wine 2 Tbsp. Greek yogurt Salt & pepper, to taste

Mt. Olympus Greek Seasoning

Salt & Pepper Tableside Seasoning

Directions

In a large zip-top bag, combine chicken breasts, olive oil, lemon juice, water and Mt. Olympus. Shake to combine and marinate in refrigerator for 3 to 6 hours. Preheat oven to 375 degrees. Remove chicken from marinade. In a sauté pan, brown chicken on each side, about 2 min. per side. Place browned chicken 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 broth, scraping pan to release browned bits. Add white wine and 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.