Marinated Chicken Breasts with tomatoes, artichoke hearts, feta, and basil cous cous

Serves 4


4 ea                 Chicken Breasts (boneless, skinless, 5-6 oz. each)

¼ c                  Italian dressing (to marinate chicken)

2 ea                 Vine tomatoes (red or yellow, medium diced)

½ ea               Red onion (diced small)

1 ea                 3 ounce can Marinated Artichoke Hearts

1 ea                 2 ounce jar Kalamata olives (minced fine)

½ ounce         Fresh basil leaves (chiffonade cut)

2 tbsp             Olive oil

¼ c                  Feta cheese (crumbled)


  1. Preheat oven to 400°.  In a bowl, coat chicken breasts with Italian dressing. Make sure breasts are coated evenly. Cover and set aside for 20 minutes.
  2. While chicken is marinating, prepare cous cous (recipe follows).
  3. In a medium sized sauté pan, heat over medium-high heat. When pan in hot, add olive oil. Sear chicken breasts in hot pan until they turn a nice gold brown, about 2 minutes on each side.
  4. When chicken is seared, remove from pan and place on a baking tray. Place in hot oven and cook until chicken is done and juices run clear (about 8 minutes).
  5. While chicken is in the oven, using the same pan that you sautéed the chicken in, add the onion and sauté for about 2 minutes.
  6. Add the tomatoes, artichoke hearts, and kalamata olives and toss to just heat through. Lower heat and add the basil leaves.
  7. Remove chicken from oven, slice and plate chicken. Spoon ¼ of the tomato mixture over each breast and sprinkle with feta. Serve with the prepared cous cous.


Basil Cous Cous

1 1/3 c           Chicken broth or stock

1 tbsp             Olive oil

2/3 c               Cous Cous

½ ounce         Fresh basil leaves, chopped


  1. Heat a medium pot over high heat. Add olive oil and then add the stock.
  2. Bring to a boil and while stirring, add the cous cous. Remove from heat and cover.
  3. Let cous cous sit for 5-8 minutes covered. Right before serving, toss in the basil and fluff cous cous with fork. Serve hot with chicken, tomatoes, and feta.