One-Pan Chicken Provencal

By ltrodrigu

Ingredients

• 4 small boneless skinless chicken breasts (1 pound), pounded to 1/4-inch thickness
• 1 14-ounce can small artichoke hearts, drained, halved
• 1 cup grape tomatoes, halved
• 1/4 cup quartered pitted Kalamata olives
• 1/4 cup KRAFT Zesty Italian Dressing
• 1/4 cup water
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 1/4 cup ATHENOS Traditional Crumbled Feta Cheese

Preparation

Step 1

Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm.

Combine all remaining ingredients except cheese in skillet. Bring to boil. Return chicken to skillet; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).

Top with cheese.