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Nutrition Facts
Serving Size 1 (443g) Recipe makes 4 servings
Calories 460
Calories from Fat 225		(48%)
Amount Per Serving		%DV
	Total Fat 25.0g	38%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 1266mg		52%
Potassium 782mg		22%
Total Carbohydrate 15.0g		5%
	Dietary Fiber 2.5g	10%
	Sugars 6.9g
Protein 38.4g		76%
detailed view... how is this calculated?

Chicken With Tomato and Feta Cheese

Recipe #90730 | 45 min | 10 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: evelyn/athens
May 5, 2004

Want something really tasty on the table - ASAP?!!! This is great served with orzo, a rice-shaped pasta very popular in Greece.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
3 large shallots, chopped
1 clove garlic, minced
1 1/2 teaspoons dried oregano, crumbled
4 boneless chicken breast halves (with skin)
2 cups canned crushed tomatoes
1/2 cup red wine
1 (14 1/2 ounce) can chicken broth
1 cup feta cheese, crumbled
1/2 cup kalamata olive, pitted,chopped

Directions

1
Heat oil in large skillet over medium-high heat.
2
Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
3
Season chicken.
4
Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes.
5
Turn chicken over.
6
Add tomatoes, red wine and broth and bring to boil.
7
Cover skillet.
8
Reduce heat to medium-low.
9
Simmer until chicken is just cooked through, about 10 minutes.
10
Transfer chicken to plate.
11
Boil sauce over high heat until thickened, about 7-8 minutes.
12
Mix in cheese and olives.
13
Return chicken to sauce and simmer until heated through, about 5 minutes.

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Featured Reviews for This Recipe

From: Dr. Jenny

On Nov 19, 2009

This was a really tasty meal, great for a weeknight. The only modification I made to the recipe was to use boneless skinless breasts as that is what I had on hand. We served the dish with orzo and roasted eggplant. We really enjoyed dipping the roasted eggplant into the sauce. Make sure to make the orzo or something similar as the dish yields a lot of sauce. Thanks for a really nice recipe, Evelyn!

1 person found this review helpful

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From: Chef #723491

On Aug 23, 2009

1 person found this review helpful

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From: shimmerchk

On Aug 3, 2004

Evelyn, this was wonderful! Such a simple, but delectable sauce and the chicken is fork tender. I used boneless, skinless chicken breasts to lower the fat since I am doing the South Beach Diet. I thought it was good the first day, but the leftovers are outstanding as the flavors had more time to meld. It was a bit tricky to saute the shallot mixture first and then add the chicken because some of my shallots got a little too brown, but I just scraped them off. I also wasn't sure what to season the chicken with for step 3, so I just used some all-purpose greek seasoning. I served this over cous cous and loved it. Just a note to all that no additional salt is needed since the olives and feta give plenty of saltiness to the dish. If you love kalamatas and feta like I do you will adore this dish!

8 people found this review helpful

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From: pattikay in L.A.

On Nov 22, 2006

This was a big hit at my house. Used white wine because that's what I had and boneless skinless chicken breasts. Served with couscous, but will get orzo for next time I make it. Thanks!

3 people found this review helpful

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Read all 17 reviews