Italian Stuffed Eggplant
INGREDIENTS:
1/4 c Kalamata olive spread
2 tb Mayonnaise
4 Bone-in chicken breast
-halves
1 cn (14-1/2 ounce) italian-style
-stewed tomatoes; drained
1 Jar (6-ounce) marinated
-artichoke hearts; drained
-and quartered
1/4 c Kalamata olive spread
2 tb Mayonnaise
4 Bone-in chicken breast
-halves
1 cn (14-1/2 ounce) italian-style
-stewed tomatoes; drained
1 Jar (6-ounce) marinated
-artichoke hearts; drained
-and quartered
stir together kalamata olive spread and mayonnaise.
Lift skin on chicken breasts, without detaching skin; spread olive mixture evenly under skin. Replace skin; place each chicken breast on a sheet of heavy-duty aluminum foil.
Stir together tomatoes and artichoke hearts; spoon evenly over chicken. Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet.
Bake at 400? for 1 hour or until chicken is done. Makes 4 servings.
Notes: Complete the meal: Steamed green beans and toasted garlic bread.
Lift skin on chicken breasts, without detaching skin; spread olive mixture evenly under skin. Replace skin; place each chicken breast on a sheet of heavy-duty aluminum foil.
Stir together tomatoes and artichoke hearts; spoon evenly over chicken. Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet.
Bake at 400? for 1 hour or until chicken is done. Makes 4 servings.
Notes: Complete the meal: Steamed green beans and toasted garlic bread.