• Pasolivo Chicken Breast with Artichoke Olive Sauce Recipe
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Chicken Breast with Artichoke Olive Sauce

Chicken Breast with Artichoke Olive Sauce

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COOKING LABEL
Easy
Prep Time
5-10 Minutes
Cook Time
15-30 Minutes
Serves
Serves 4-5
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Full Product Description
This delicious Chicken Breast with Artichoke Olive Sauce was adapted from Food & Wine magazine. The chicken breast goes perfect with this cream on top that consists of artichoke hearts, oregano, kalamata olives, and feta cheese.
Ingredients
  • 1/3 cup + 1 tablespoon Pasolivo Garlic-Lemon Olive Oil
  • 3 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1 10-ounce box frozen artichoke hearts, thawed and patted dry
  • 10 pitted Kalamata olives, halved
  • 1/2 cup coarsely crumbled feta cheese
  • Pacific Blue Kosher Sea Salt and fresh ground pepper to taste
  • 1 1/2 pounds skinless boneless chicken breast or thighs
Preparation
  1. Preheat the oven to 400ºF.
  2. Mix all of the ingredients in a bowl, except the 1 tablespoon of oil and the chicken.
  3. Rub the chicken breasts with olive oil, and sprinkle with Pacific Blue Kosher Sea Salt and pepper.
  4. Bake the chicken for 20-40 minutes, until thermometer reads 165ºF. Top the chicken with the sauce to serve.
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