Baked Mediterranean Chicken

This is the "insane chicken creation" that I was referring to last week...and man it is good!  I absolutely LOVE artichoke hearts, and sun-dried tomatoes, and olives, and feta cheese!  It's okay to have more than one favorite, right?!  To me this is an easy dish, that seems like you put A LOT more effort into it than you actually did.  Impress someone with this one!

Ingredients:
4 boneless skinless chicken breasts (I used the thin ones)
1 tbsp of extra virgin olive oil
1 leek - white & light green part sliced (rinse well)
1 clove of garlic - minced
1/3 cup of sliced sun-dried tomatoes
1 can of quartered artichoke hearts - drained
a handful of kalamata olives - halved
1/3 cup of white wine
1 cup of chicken stock
salt & pepper
1/2 cup of crumbled feta cheese
*Serve over brown rice, quinoa, or polenta

Directions:
*Preheat oven to 350 degrees
1. Heat olive oil in a large pan over medium heat, add leeks and cook for 4-5 minutes until they start to soften. Add garlic, cook for 1 minute - careful not to burn. Put heat up to medium high, add white wine, cook for another 3-4 minutes so alcohol can burn off.
2. Add sun-dried tomatoes, and artichokes, olives, and chicken stock. Stirring constantly, cook for 5 minutes until liquid is reduced by half. Turn heat off.
3. Sprinkle both sides of chicken with salt and pepper - place in large casserole dish. Pour the leek/sun-dried tomato/artichoke mixture on top of chicken. Make sure it is all coated.
4. Cover with aluminum foil, and bake for 25-30 minutes.
5. Uncover, and top chicken with feta cheese. Cook for another 5 minutes.

This time, I served it over brown rice...but next time I may go for some creamy polenta.  YUM!