Mix together the GREEK SEASONING, OREGANO, salt (if using), PEPPER, garlic, olive oil and lemon juice. Reserve half of the marinade for the sauce. Pour the remaining marinade into a zip-top gallon-sized bag and add the chicken. Marinate for 1 hour.
Preheat oven to 350°. Remove the chicken from the marinade and discard the bag. In a roomy frying pan, heat the olive oil over medium-high heat. Add the chicken and brown on both sides. Place the chicken breasts in a greased baking dish. Add the reserved marinade to the frying pan and bring to a boil. Add the CHICKEN SOUP BASE and water and cook until slightly thickened and reduced (about 10-15 minutes). Add the artichoke hearts and sun-dried tomatoes and cook for 5 minutes. Pour the sauce over the chicken and bake at 350° for 25-30 minutes, or until the chicken is cooked through. Garnish with olives and feta, and serve with pasta or rice.
Prep. time: 30 minutes plus marinating time
Cooking time: 30 minutes
Servings 6; Serving Size 1 chicken breast (296g); Calories 430; Calories from fat 250; Total fat 28g; Cholesterol 75mg; Sodium 1410mg; Carbohydrate 17g; Dietary Fiber 3g.