Mediterranean Chicken


This is literally a winner. It won first place in our recipe contest one year. I'd say I've made this very mediterranean, artichoke-focused dish 100 times. It's always a crowd favorite and should be served at special occasions, or often, whichever comes first.

Serves: 4

Print Recipe


  • 1 Jar - 8.5 oz. Bella Sun Luci Sun Dried Tomatoes in Olive Oil & Herbs
  • 1 cup well drained, chopped artichoke hearts
  • 4 oz. crumbled Feta cheese
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup mayonnaise
  • 1 garlic clove, minced
  • 4 green onions, diced
  • ½ tsp. Kosher salt
  • ½ tsp. freshly ground black pepper
  • 4 boneless skinless chicken breasts, flattened slightly to an even thickness
  • 4 cups hot cooked rice
  • ¼ cup slivered almonds, lightly toasted
  • ¼ cup fresh basil leaves, julienned
  • Serves 4


  1. Preheat oven to 350 degrees. Drain sun dried tomatoes, reserving oil.
  2. In a large mixing bowl blend 1/2 cup of the drained tomatoes with the chopped artichoke hearts, feta and parmesan cheeses, mayonnaise, garlic, green onions, salt and pepper.
  3. Heat reserved olive oil (from tomatoes) in a large skillet placed over medium heat; when hot, add chicken and sear both sides to light brown.
  4. Remove chicken to oven-proof casserole dish and arrange in a single layer.
  5. Top chicken with tomato-artichoke mixture. Place uncovered dish into the preheated oven and bake 20-30 minutes, or until hot and bubbly.
  6. Mix remaining sun dried tomatoes with the cooked rice and almonds.
  7. Press 1/4 of the rice into a cup or large ramekin, then invert onto plates.
  8. Rice should come out in a molded shape, repeat.
  9. Place chicken on top of each serving of rice and sprinkle with basil leaves.

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