One-Pan Chicken Provencal

• 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
• 1 can (14 oz.) small artichoke hearts, drained, halved
• 1 cup grape tomatoes, halved
• 1/4 cup quartered pitted Kalamata olives
• 1/4 cup KRAFT Zesty Italian Dressing
• 1/4 cup water
• 4 cloves garlic, minced
• 1/4 tsp. crushed red pepper
• 1/4 cup ATHENOS Traditional Crumbled Feta Cheese

1. Cook chicken in large deep skillet sprayed with cooking spray on medium-high heat 2 min.
2. on each side or until evenly browned on both sides.
3. Remove from skillet; cover to keep warm.
4. Combine all remaining ingredients except cheese in skillet.
5. Bring to boil.
6. Return chicken to skillet; cover.
7. Simmer on medium-low heat 6 to 8 min.
8. or until chicken is done (165 degrees F).
9. Top with cheese.

chicken breasts, hearts, grape tomatoes, olives, italian dressing, water, garlic, red pepper, feta cheese

Taken from www.kraftrecipes.com/recipes/one-pan-chicken-provencal-185180.aspx (may not work)