Mediterranean Pizza Skillet

Great summer dish. This works well as a dinner, lunch or as hearty appetizers.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3  boneless skinless chicken breast halves, cut in 3/4 inch pieces
• 2  garlic cloves, minced
• 2  tablespoons olive oil
• 4  roma tomatoes, chopped
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 (2 1/4ounce) can  sliced pitted ripe olives, drained
• 1⁄2 teaspoon  dried Italian seasoning, crushed
• 1⁄4 teaspoon fresh ground black pepper
• 2  cups romaine lettuce
• 1  cup  crumbled feta cheese (4 oz.)
• 1⁄3 cup fresh basil leaf (torn into pieces)
• 4  slices  crusty Italian bread or 4  slices  French bread

Directions

1. In a large skillet cook and stir chicken and garlic in hot oil over medium-high heat until chicken is browned.
2. Stir in tomatoes, artichokes, olives, seasoning, and pepper. Bring to boiling; reduce heat.
3. Simmer, covered for 10 minutes or until chicken is no longer pink.
4. Top with lettuce and cheese.
5. Cook covered for 1-2 minutes more until lettuce starts to wilt.
6. Sprinkle with basil and serve on bread.