Chicken Athena

Chicken Athena by

Chef Bruce Brown


Serves 4


  • 1 1/2 lbs. boneless/skinless chicken breasts
  • salt and pepper, to taste
  • 1 cup tomatoes, petite diced, drained
  • 1/2 cup artichoke hearts, diced and drained
  • 1/2 cup black olives, sliced
  • 1 1/2 tbsp. dried basil
  • 1 tsp. ground white pepper
  • 1 cup feta cheese, crumbled


  1. Preheat oven to 350°F.
  2. Place chicken breasts on a clean cutting board. Tenderize by using a Jaccard tool or a fork. Place in a greased 8x8 baking dish; bake uncovered for 15 minutes.
  3. While the chicken is baking, combine the tomatoes, artichoke hearts, olives, white pepper, and basil in a small mixing bowl.
  4. Remove the chicken from the oven. Spread the vegetable topping evenly over the chicken breasts.
  5. Sprinkle the crumbled feta over the top from edge to edge. Cover the dish loosely with aluminum foil.
  6. Bake the dish covered for an additional 20 minutes.