Mediterranean Chicken

• 8 boneless skinless chicken breasts
• 3 can Italian diced tomatoes w/ garlic
• 1 head fresh garlic diced
• 1 box portabella mushrooms sliced
• 1 bunch fresh asparagus spears
• 1 medium red onion diced
• 4 tbsp capers (drained)
• 1 can marinated artichokes (drained)
• 1/2 can sliced kalamata olives
• 2 packages real crumbled bacon bits (20oz. bags)
• 3/4 cup balsamic vinegar
• 1 1/2 tbsp garlic powder
• 1 1/2 tbsp creole seasoning
• 2 tbsp olive oil, extra virgin
• 1 packages crumbled feta cheese

1. In a medium stock pot sautee veggies in 2tbs.
2. Olive oil until asparagus is slightly soft
3. Season both sides of chicken breasts.
4. In a large skillet, Brown chicken in Olive oil.
5. 3-4 minutes per side on md-hg heat.
6. Add the remaining ingredients to the veggies in stock pot.
7. Bring too a slow boil, simmer on low for 5 minutes.
8. Place cooked chicken breasts in an oven roaster or a large casserole dish.
9. Pour the veggie sauce over the chicken covering it completely.
10. Cover with lid or foil, bake in oven at 350 for 45 minutes or until chicken it's cooked through.
11. Sprinkle crumbled feta cheese over dish before serving.

chicken breasts, italian diced tomatoes, garlic, portabella mushrooms, red onion, capers, artichokes, olives, bacon bits, balsamic vinegar, garlic, creole seasoning, olive oil, feta cheese

Taken from cookpad.com/us/recipes/354179-mediterranean-chicken (may not work)