INGREDIENTS
4
boneless, skinless chicken breast, (6-8 ounces each)
4 tbsp
olive oil
salt and pepper
1/2 cup
sweet red pepper spread
1/2 cup
kalamata olives, pitted and sliced
1/3 cup
green olives, pitted and chopped
1/2 cup
quartered artichoke hearts
1/3 cup
sundried tomatoes