Comment on this recipe
I adapted this recipe from one printed in The Argus several years ago.
2 large boneless, skinless chicken breast halves
2 tablespoons olive oil
6-1/2 jar marinated artichoke hearts, undrained
1 tablespoon pesto
1 tablespoon capers
1 tablespoon minced garlic
2 tablespoons sliced black olives
1 box chicken-flavored Rice-a-Roni mix
1/2 cup crumbled Feta cheese
Slice the chicken breast into 1/2-inch-wide strips and saute in olive oil until golden brown. Add artichokes, pesto, capers, garlic and olives. Simmer until the liquid is mostly evaporated, but not until it sticks to the pan. Meanwhile, prepare the Rice-a-Roni according to package directions. Serve chicken over the rice. Sprinkle with Feta cheese to taste. Makes 2 large or 4 small portions.
Linda Conway, Sherrard