Made with Mt. Olympus Greek Seasoning found at East Broad Street's Savory Spice Shop, this Olympic Chicken goes great with the games!
4 medium sized chicken breasts
½ cup olive oil
¼ cup lemon juice
½ cup water
4 tbsp. Mt. Olympus Greek Seasoning
1-12 oz. can artichoke hearts, drained
1 cup pitted Kalamata olives
1 cup chicken broth
¼ cup white wine
2 tbsp. Greek yogurt
salt and pepper to taste
In a large zip-top bag combine chicken breasts, olive oil, lemon juice, water, and Mt. Olympus Greek Seasoning. Shake to combine. Let marinate for 3-6 hours. Preheat oven to 375 degrees. Remove chicken from marinade. In a sauté pan, brown chicken on each side (about 2 minutes). Place in oven safe baking dish. Stuff artichoke hearts and olives around and between chicken breasts. Bake uncovered for 30-40 minutes (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. Enjoy!
Serving Suggestion: Serve with couscous or rice
Yields: 4 servings
Thanks to: David Trout, Savory Spice Shop Hinsdale, IL owner