Prepared With


Mediterranean Pizza Skillet


3 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2 cloves garlic, minced
2 tablespoons olive oil
4 roma tomatoes, chopped
1 14 ounce can quartered artichoke hearts, drained
1 2 1/4 ounce can sliced pitted ripe olives, drained
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
2 cups romaine lettuce chopped
1 cup crumbled feta cheese (4 ounces)
1/3 cup fresh basil leaves, shredded or torn
Sliced crusty Italian or French bread, toasted


  1. In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread. Makes 4 servings.

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