Baked Mediterranean Chicken with Goat Cheese

I don't know what's going on with Mother Nature but it's been toasty here is D.C.  I'm talking sunny and in the 80's...in MARCH!  We have had NO WINTER!  Not one delay or snow day in school. Nothing. Crazy, crazy, crazy.


Anyway, we have been spending all our time outside and the other night we were out pretty late.  When I came in, it was time for dinner and there was no dinner!!  So, I threw together something and let me tell you it came out DELICIOUS!  I had no idea it was going to be so good, so I did not take a picture (sorry) but my mom has been thinking about eating this dish again since she took her last bite :)

Baked Mediterranean Chicken with Goat Cheese
Serves: 4-5

One package thinly sliced chicken breasts
One glass jar of marinated artichoke hearts in olive oil
10-12 cherry tomatoes
5-6 Italian Olives
1 Block of Goat Cheese
Italian seasoning

Preheat oven to 350.  Drain marinated artichoke hearts and chop.  Set aside in a small bowl. Chop tomatoes and add to artichokes.  Remove pit of olives and chop.  Set aside.  Rinse and pat dry the chicken breasts and place on a baking sheet (I sprayed with Pam first).  Add 1-2 TBSP of goat cheese to each piece of chicken, followed by artichoke mixture.  Add chopped olives on top of each chicken breast and sprinkle with Italian Seasoning.  Bake at 350 for 20-25.

I served this dish with brown rice.  I replaced the water with low fat chicken broth and added 1 TBSP of olive oil to the water and it came out wonderful.

Easy, weeknight meal that's healthy and delicious! Enjoy!