A co-worker made this, it's very, very good

@@@@@ Now You're Cooking! Export Format

Mediterranean Pizza Skillet

poultry

3 medium chicken breasts, boneless, skinless; cut into 3/4 inch pieces
2 cloves garlic; minced
2 tablespoons olive oil
4 roma tomatoes; chopped
1 can (14 oz) artichoke hearts; drained and quartered
1 can 2 1/4 oz ripe olives, pitted; drained
1/2 teaspoon Italian seasoning, dried; crushed
1/4 teaspoon freshly ground black pepper
2 cups (2 oz) romaine or mesclun, lettuce; chopped
1 cup (4 oz) feta cheese; crumbled
1/3 cup basil leaves, fresh; shredded or torn
crusty Italian or French bread; sliced

In a large skillet cook and stir chicken and garlic in hot oil over
medium-high heat until chicken is browned.
Stir in tomatoes, artichokes, olives, seasoning and pepper. Bring to
boiling: reduce heat. Simmer, covered, for 10 minutes or until chicken
is no longer pink.
Top with lettuce and cheese. Cook covered, for 1 to 2 minutes more or
until lettuce starts to wilt.
Sprinkle with basil and serve on or with bread.

Contributor: Shelly (Linda Bates, Spearfish N.D)

Yield: 4 servings


** Exported from Now You're Cooking! v5.66 **

enjoy

Koko
A Yuman being on the net
(posting from San Diego)