| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken | 4 | Servings |
INGREDIENTS
| 1/4 | c | Kalamata olive spread |
| 2 | tb | Mayonnaise |
| 4 | Bone-in chicken breast halves | |
| 1 | cn | (14-1/2 ounce) italian-style stewed tomatoes; drained |
| 1 | Jar (6-ounce) marinated artichoke hearts; drained and quartered |
INSTRUCTIONS
stir together kalamata olive spread and mayonnaise. Lift skin on chicken breasts, without detaching skin; spread olive mixture evenly under skin. Replace skin; place each chicken breast on a sheet of heavy-duty aluminum foil. Stir together tomatoes and artichoke hearts; spoon evenly over chicken. Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet. Bake at 400° for 1 hour or until chicken is done. Makes 4 servings. Notes: Complete the meal: Steamed green beans and toasted garlic bread. Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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