Greek Chicken Recipe #9249
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.
by DiB's
40 min | 10 min prep
SERVES 6
- 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)
- Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
- You want it only half way cooked.
- Add tomatoes with juice-spinach and mushrooms.
- Simmer for 5 minutes.
- Add onions, garlic and oregano and simmer for 3 minutes.
- Check to see if chicken is cooked through.
- If done add wine and olives and heat through.
- Add half of the feta and remove from heat-toss.
- Offer remaining feta at the table.
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5 stars