Pick up Sandra Lee Semi-Homemade Money Saving Meals for Sandra Lee's recommendations on name-brand ingredients. Shopping lists are based on a kitchen well-stocked with the basics - add additional foods to your list, if necessary, to create these warm and wonderful comfort food dishes.
4 (6 ounces each) boneless, skinless chicken breasts, trimmed of fat
2 teaspoons Greek seasoning
1 teaspoon garlic salt
Nonstick cooking spray
1 (14-ounce) can petite diced tomatoes with garlic and olive oil, drained
1 (13.75-ounce) can artichoke quarters, drained, rinsed
1 (10-ounce) box frozen chopped spinach, cooked, well-drained
1 cup converted rice
1 cup frozen onions
2 tablespoons lemon juice
2 cups reduced-sodium chicken broth
1/3 cup pitted Kalamata olives
1 (4-ounce) package crumbled feta with garlic and herbs
1. Preheat oven to 375 degrees F. Season chicken breasts with Greek seasoning and garlic salt. Spray a large skillet with cooking spray and add chicken. Cook chicken for 4 to 6 minutes or until browned, turning once. Set aside.
2. In a large bowl, combine tomatoes, artichokes, spinach, uncooked rice, onions and lemon juice. Transfer to a 9x13-inch baking dish. Push chicken breasts down into rice mixture.
3. Pour broth over top of chicken and top with olives and sprinkle with feta. Cover with aluminum foil and bake in preheated oven for 40 to 45 minutes or until liquid has been absorbed.
Boneless, skinless chicken breasts
Frozen chopped spinach
Crumbled feta with garlic herbs
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