This recipe comes from our guest Joy Kuhar who provided the Fat Bread Flat Bread recipe. As the name states, this recipe is easy. With the tomato, olives and basil, it has a Mediterranean flayer. You can use the Colby cheese, recommended by Joy, or further the Mediterranean taste by incorporating Feta cheese.
Joy says: It is an easy meal in one dish that can be made ahead and baked in the oven at the last min. Add a simple salad and you have a delicious meal that is ready in less than 30 min.
Ingredients
Coconut oil
6 medium boneless organic chicken thighs (skin or no skin....I like them with skin)
Salt and Pepper to taste
One 14 oz. can of quartered artichoke hearts drained
One 2.5 oz. can sliced black olives drained and pitted
1 cup canned diced tomatoes or fresh
2 cups shredded cheese (I like Colby)
1/4 cup chopped fresh basil
Directions
Preheat oven to 375F.
In a large skillet, heat oil over medium heat until shimmering and hot. Sprinkle chicken all over with salt and pepper. Add chicken thighs to pan and brown on both sides.
Move thighs to a large 9x13 casserole dish and arrange in a single layer. Sprinkle with artichoke hearts, black olives and diced tomatoes.
Sprinkle with shredded cheese. Bake 25-30 minutes, or until chicken is cooked through. Turn oven to broil and cook another 2-3 minutes, to lightly brown cheese on top. Bon appétit!
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