1 (8.5-ounce) jar sun-dried tomatoes in olive oil and herbs
½ cup well drained and chopped artichoke hearts
3 ounces feta cheese, crumbled
¼ cup freshly grated Parmesan cheese
⅓ cup light mayonnaise
1 clove garlic, minced
4 green onions, diced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts, ﬂattened slightly to an even thickness
4 cups hot, cooked brown rice
¼ cup slivered almonds, lightly toasted
¼ cup fresh julienned basil leaves
- Preheat oven to 350º degrees. Drain the sun-dried tomatoes, reserving the oil. In a large mixing bowl blend together ½ cup of the drained tomatoes with the chopped artichoke hearts, feta and parmesan cheeses, mayonnaise, garlic, green onions, salt, and pepper. Reserve.
- Heat reserved olive oil (from tomatoes) in a large skillet placed over medium heat; when hot, add chicken and sear on both sides to lightly brown (not necessary to cook completely). Remove chicken to an oven-proof casserole dish and arrange in a single layer.
- Top chicken with tomato-artichoke mixture, spreading evenly to cover. Place uncovered dish into the preheated oven and bake for 20-30 minutes, or until hot and bubbly.
- Mix the remaining sun-dried tomatoes with the hot cooked rice and almonds. Press one-fourth of the rice into a cup or large ramekin, then invert onto each serving plate. The rice should come out in a nice molded shape. Repeat for the remaining 3 servings. Remove chicken from oven-sprinkle with basil leaves and serve with the rice.
Recipe and photo courtesy of Mooney Farms.