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Nutrition Facts
Serving Size 1 (264g) Recipe makes 4 servings
Calories 189
Calories from Fat 42		(22%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 231mg		9%
Potassium 602mg		17%
Total Carbohydrate 7.9g		2%
	Dietary Fiber 2.3g	9%
	Sugars 3.5g
Protein 28.7g		57%
detailed view... how is this calculated?

Greek Chicken

Recipe #31438 | 55 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Dancer^
Jun 17, 2002

SERVES 4 (change servings and units)

Ingredients

1 teaspoon olive oil
4 skinless chicken breast halves
1/2 medium onion, minced
2 cloves garlic, minced
1 (14 1/2 ounce) can cut-up tomatoes
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
salt and black pepper
1/2 cup Greek olive, cut in half and pitted
1 tablespoon lemon juice
1/4 cup minced parsley

Directions

1
In a large nonstick skillet, heat olive oil over medium heat.
2
Brown chicken on both sides.
3
Add onion and garlic; cook 2 minutes.
4
Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives.
5
Simmer, covered, 15 minutes.
6
Turn chicken and continue cooking 10 to 15 minutes, until chicken tests done.
7
Remove chicken to a warm platter.
8
Bring sauce to boil with lemon and parsley.
9
Boil a few minutes until slightly thickened.
10
Pour over chicken.
11
Serve with rice or noodles.

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Featured Reviews for This Recipe

From: Bill Butler

On Sep 2, 2009

This was awesome. I made it per instructions over Konrico Wild Pecan Rice and served with fresh Corn on the Cob and sliced Organic Tomatoes with a little salt and pepper and then I sprinkled a little Feta over the dish and the tomatoes and it was divine. Thanks for another great one.

0 people found this review helpful

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From: LaurelLee

On Mar 2, 2008

Made this along with some Greek rice (spinach, mushrooms). Very quick and easy. The only things I would have done differently were to have thinner pieces of chicken plus add more cayenne pepper (we like it HOT). This is a keeper!

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From: Angela Sara

On Jul 14, 2002

This is an easy recipe all in one pan! I pounded the chicken breasts first so it cut the cooking time by about ten minutes, and I used about half the amount of olives. Very tasty meal which we had with plain basmati rice and green beans. Thanks for posting.

4 people found this review helpful

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From: katie in the UP

On Oct 28, 2005

This was very good!! After putting together and simmering for 10 minutes I finished it off in the oven! I also added oregano to the chicken breasts. YUMMY!! Thank you!

2 people found this review helpful

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