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Chicken with Feta and Tomatoes















Trans-fat Free


1 cup rice
1 ¼ cups chicken breast halves, boneless, skinless
without skin, boned
½ cup paprika
1 teaspoon oregano
¼ teaspoon black pepper
¼ cup butter
1 medium onions
2 tablespoons all-purpose flour
1 ½ cups milk
14 ounces tomatoes
6 ounces feta cheese
½ cup black olives


Cook rice in 2 cups boiling water for 20 minutes.

Meanwhile, cut chicken into bite-sized cubes.

Combine flour with paprika and oregano.

Dust chicken cubes with flour mix lightly, reserving remaining flour mixture.

In a large deep skillet, melt half of the butter.

Cook chicken until lightly browned.

Remove and reserve.

Add remaining butter to pan.

Add onions and garlic. Cook 3 minutes.

Sprinkle on 2 tablespoons remaining flour.

Cook 2 minutes. Stir in milk.

Bring to a boil.

Add chicken pieces and cook 8 to 10 minutes. Cut tomatoes into chunks.

Drain and dice Feta cheese. Add tomatoes and cheese to chicken.

Cook one minutes. Taste and adjust seasoning if necessary.

Serve chicken over rice, sprinkle with olives.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 49938% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 460mg 19%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 9%
Sugars g
Protein 51g
Vitamin A 26% Vitamin C 20%
Calcium 28% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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