Ingredients

• 3  medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
• 2  cloves garlic, minced
• 2  tablespoons olive oil
• 4  roma tomatoes, chopped
• 1  14-ounce can quartered artichoke hearts, drained
• 1  2.25-ounce can sliced pitted ripe olives, drained
• 1/2  teaspoon dried Italian seasoning, crushed
• 1/4  teaspoon ground black pepper
• 2  cups romaine lettuce or mesclun mix, chopped
• 1  cup crumbled feta cheese (4 ounces)
• 1/3  cup fresh basil leaves, shredded or torn
•   Sliced crusty Italian or French bread, toasted

Directions

1. In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 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. Makes 4 servings.