- 1 Reynolds® Handi-Vac™ Vacuum Sealer
- 1 Reynolds® Handi-Vac™ Vacuum Freezer Bag, Gallon Size
- 4 boneless, skinless chicken breast halves
- 1 tablespoon Greek seasoning
- 1 tablespoon olive oil
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 1 large fresh tomato, cut into 1-inch cubes
- 1/2 cup pitted kalamata olives, drained and halved
- 1/2 cup feta cheese (optional)
- Place chicken in an even layer in Reynolds Handi-Vac Vacuum Freezer Bag. Mix seasoning and olive oil in a small bowl. Pour mixture over chicken; squeeze freezer bag to coat both sides of chicken. Arrange chicken in an even layer with food touching the textured layer inside the bag. Seal bag.
- Vacuum bag with Vacuum Sealer until bag tightens around chicken. Freeze immediately. When ready to cook, defrost completely in refrigerator.
- Preheat oven to 400 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap(R) Release(R) Non-Stick Foil with non-stick (dull) side toward food.
- Place defrosted chicken in foil-lined pan. Top with artichokes hearts, tomato and olives.
- Bake 30 to 35 minutes or until chicken is done. If desired, top with feta cheese before serving.