INGREDIENTS
1 1/2 lb
chicken breasts, pound to ½ inch thick
2 tbsp
oil
1 tsp
minced garlic
1 1/4 cups
half-and-half cream
1 14 ounce can
marinated artichoke hearts, drained
1/4 cup
julienne cut sun dried tomatoes
1/3 cup
kalamata olives, pitted
1/4 cup
Parmesan cheese
1/4 cup
feta cheese
2 tbsp
fresh basil, sliced