Olympic Chicken Recipe
- 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 cup Kalamata olives, pitted
- 1 cup chicken broth
- 1/4 cup white wine
- 2 Tbsp. Greek yogurt
- Salt and pepper to taste
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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 saute 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.
Serve with couscous or rice.
David Trout, Savory Spice—Lincoln Square/Chicago, IL owner