- 1 pound boneless, skinless chicken breasts
- 1/2 cup flour
- 1/4 cup Enova™ Brand Oil
- 1/2 medium onion, sliced
- 1/2 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes
- 1/2 (14 ounce) can artichoke hearts, drained and quartered
- 1/4 cup sliced green or black olives
- 1/4 cup fresh oregano, chopped
- 2 ounces feta cheese, crumbled
- Preheat the oven to 400 degrees F.
- Heat the Enova(TM) oil in a medium pan until hot, but not smoking. Coat the chicken breast in the flour and shake off any excess. Brown the chicken in the hot Enova oil for 3 minutes on each side. Remove to an oven-proof pan and bake for about 15 minutes, or until a meat thermometer inserted into the thickest part reads at least 165 degrees F.
- Meanwhile, saute the onions in the same pan the chicken was browned in for 2 minutes over medium-high heat. Add the bell peppers, saute for an additional 2 minutes, add the garlic and cook an additional 1 minute. Lower the heat to medium, add the diced tomatoes and cook for 5 minutes. Add the olives, as well as the chicken breasts from the oven. Cook over medium heat for an additional 2 minutes.
- Just before serving stir in the fresh oregano. Sprinkle the Feta cheese over the top. Serve over cooked pasta, couscous or rice.