Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in 13x9x2-inch baking pan.
Add tomatoes to oven bag and squeeze bag to break open tomatoes.
Add chicken, artichokes, feta, olives, flour and Greek seasoning to bag. Turn bag several times to mix ingredients; arrange ingredients in an even layer in bag.
Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag into pan.
Bake 18 to 20 minutes or until chicken reaches 170 degrees F. on thermometer. Carefully cut open bag; stir. Add Basil Chiffonade to garnish servings.
REYNOLDS(R) OVEN BAGS TIPS:
We tested with Cavender's(R) Greek seasoning, Cento(R) Marinated Artichoke Hearts and Athenos(R) Crumbled Feta Cheese with Tomato & Basil.
If Greek seasoning does not contain salt and pepper, add salt and pepper to taste.
Chiffonade is a cutting technique that can be used for any flat leafy food:
Stack several basil leaves in a pile and roll the pile lengthwise into a tight cigar shape. Use a sharp knife and slice across the rolled basil. The closer together the slices the thinner the strips will be.
Make Greek Chicken Salad with half the recipe: Add 1 1/2 cups cooked orzo, 1/2 cup crumbled feta, 1/2 cup vinaigrette dressing and basil chiffonade to two servings of leftovers. Serve warm or cold.