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Nutrition Facts
Serving Size 1 (365g) Recipe makes 6 servings
Calories 212
Calories from Fat 33		(15%)
Amount Per Serving		%DV
	Total Fat 3.7g	5%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 119mg		4%
Potassium 904mg		25%
Total Carbohydrate 10.1g		3%
	Dietary Fiber 3.2g	12%
	Sugars 4.2g
Protein 32.2g		64%
detailed view... how is this calculated?

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Recipe #9249 | 40 min | 10 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: DiB's
Jun 1, 2001

I came up with this recipe last year-it was one of those-hmmm, here's what we got now let's make something. It's very good and the whole family likes it. You can sub broccoli for the spinach if you like.

SERVES 6 (change servings and units)

Ingredients

6 boneless skinless chicken breasts
2 teaspoons olive oil
1 can diced tomato
1 package frozen spinach, thawed and squeezed
1 lb mushroom, quartered
1 large onion, sliced into long thin wedges
3 cloves garlic, sliced thin
1/2 cup dry red wine
salt and pepper
1 teaspoon oregano, dried
black olives, sliced
green olive, sliced
feta cheese (I buy it in containers so the measurements are never the same-let's say a 3x3x2 piece crumbled)

Directions

1
Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
2
You want it only half way cooked.
3
Add tomatoes with juice-spinach and mushrooms.
4
Simmer for 5 minutes.
5
Add onions, garlic and oregano and simmer for 3 minutes.
6
Check to see if chicken is cooked through.
7
If done add wine and olives and heat through.
8
Add half of the feta and remove from heat-toss.
9
Offer remaining feta at the table.

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Featured Reviews for This Recipe

From: Cheeky Mommy

On Feb 25, 2009

While making this I didn't think I was going to really like it but it was Awesome!!! My husband who normally hates left overs had this for both lunch and dinner. Since I didn't have any canned tomatoes I followed another reviewers suggestion and added freash tomatoes and also a can of artichokes. I did use a can of olives which I found a bit over whelming so next time i will use only half that amount. Next time I make it I am going to add the freash tomatoes last since they went too mushy adding them sooner. I also served this with jasmine rice since there wasn't really any sauce. But this was an awesome meal and will be made again.

1 person found this review helpful

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From: Chef #1098228

On Feb 12, 2009

Didn't think I'd like it as much as I did. This is REALLY good! The family loved it too (the 2 year old included).

0 people found this review helpful

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From: ciao

On Jan 13, 2003

Di, I wish I could give this more than 5 stars. My husband's first word after his first bite was "Phenomenal." I only made one change, and that was omitting the mushrooms, because he won't eat them, and hates to have to pick them out. But the recipe and rest of the ingredients were followed to the letter. This really has great flavor! And it makes a nice sauce, too. Very quick to "prep" and to cook. I'm not a big fan of feta, but I found that it went so well with the rest of the flavors in the dish, and the olives are a very nice addition. Thanks for a great recipe!

9 people found this review helpful

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From: Derf

On Feb 4, 2002

This was quite tasty, I used fresh spinach and canned mushrooms becaue they were what I had around.They seemed to work ok. Also cut the recipe in half for the two of us and we will finish it for lunch tomorrow.

4 people found this review helpful

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