Greek Chicken with Tomatoes, Artichokes and Feta Recipe

Greek Chicken with Tomatoes, Artichokes and Feta Recipe

  • 1 Reynolds® Oven Bag, large size
  • 1 pint grape tomatoes
  • 1 (14 ounce) package chicken tenders, cut in 1-inch pieces
  • 2 (6 ounce) jars marinated and quartered artichoke hearts, drained
  • 1/2 cup crumbled feta cheese with basil and tomato
  • 1/3 cup pitted Kalamata olives, coarsely chopped
  • 1 tablespoon flour
  • 2 teaspoons Greek seasoning
  • 1/4 cup basil chiffonade (thinly sliced fresh basil leaves)
  1. Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in 13x9x2-inch baking pan.
  2. Add tomatoes to oven bag and squeeze bag to break open tomatoes.
  3. Add chicken, artichokes, feta, olives, flour and Greek seasoning to bag. Turn bag several times to mix ingredients; arrange ingredients in an even layer in bag.
  4. Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag into pan.
  5. Bake 18 to 20 minutes or until chicken reaches 170 degrees F. on thermometer. Carefully cut open bag; stir. Add Basil Chiffonade to garnish servings.
Recipe of the Day|