I pulled this from a Better Homes and Gardens magazine and boy am I glad I tried it! It is sooooo good. Actually I just ate the leftovers, cold, today and think it may even be better left over and cold, lol!
3 medium chicken breasts, boneless and skinless
2 cloves garlic, minced
2 T. olive oil
4 Roma tomatoes, chopped
1 14-oz can artichoke hearts, drained and quartered
1 2.25 can sliced pitted ripe olives, drained
1/2 tsp. dried Italian seasoning, crushed
1/4 tsp. freshly ground black pepper (I just used my regular shaker)
2 cups(2 oz) Romain lettuce or hearty mesclun, chopped
1 cup(4 oz) crumbled feta cheese (I used some that had Medit. flavoring)
1/3 cup fresh basil leaves shredded or torn (I omitted this)
crusty Italian or French bread, sliced
In large skillet cook and stir chicken and garlic in hot oil until chicken is browned. Stir in tomatoes, artichokes, olives, seasonings, and pepper. Bring to boiling, reduce heat. Simmer, covered, for 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread. Makes 4 servings.