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Prep Time: 10 mins

Cook Time: 20 mins

Servings: 4

Ingredients

\"PHOTO:
Mariam Ezzeddine, Cookin with Mima
PHOTO: Ingredients to make Cookin' with Mima's Greek chicken skillet.
>

2 large chicken breast skinless
1/2 tsp. black pepper fresh cracked
3/4 tsp. paprika
1/2 tsp. salt
1/2 tsp. oregano dry
2 tbsps. olive oil for searing not marinade
Greek Marinade
3/4 cup chicken broth low sodium
2 tbsps. olive oil
1 tbsp. Dijon mustard
1 tbsp. balsamic vinegar
4 cloves garlic minced
3/4 tsp. oregano dry
1 whole lemon juiced, about 1/4 cup
1/4 tsp. salt
Other Ingredients
1/2 cup Kalamata olives pitted
4 oz. feta cheese cubed
14 oz. marinated artichoke hearts quartered, in water

Directions

Preheat the oven to 400 degrees. Mix the Greek marinade and set aside.

Cut the chicken breast in half lengthwise and beat with a mallet to even out the chicken's thickness.

Season the chicken breasts with the spices listed above.

Bring a nonstick, oven proof skillet to medium heat. If you don't have an oven proof skillet, use what you have and you can just transfer the chicken later to a baking dish.

Pan sear the chicken on each side for 3 to 4 minutes to give the chicken a nice golden color on the outside. Note, It does not have to cook all the way through, this is just to give color to the chicken on the outside.

Once the chicken is seared, remove from the heat. Add in the Kalamata olives, cheese and artichoke. Pour over the marinade on top of the chicken and place the skillet in the oven to finish cooking. If you do not want to use an oven, you can pour in the marinade and just continue cooking on the stovetop on medium heat. It may take just about 5 minutes using this method.

Bake on 400 degrees for 10 minutes and remove from the oven.

Garnish with some fresh oregano or parsley if you do not have fresh oregano and serve.

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