Greek Island Chicken
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
boneless, skinless |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
cut strips |
|
| 1 ½ | ounces |
sundried tomatoes
halved, no oil |
|
| 1 ½ | cups |
white wine
dry |
*
|
| ⅓ | cup |
olives
ripe, pitted, sliced |
*
|
| 1 | each |
lemon
sliced |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
honey
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
boneless, skinless |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
cut strips |
|
| 43.3 | ml/g |
sundried tomatoes
halved, no oil |
|
| 355 | ml |
white wine
dry |
*
|
| 79 | ml |
olives
ripe, pitted, sliced |
*
|
| 1 | each |
lemon
sliced |
|
| 7.5 | ml |
cinnamon
|
|
| 5 | ml |
honey
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Directions
In large skillet over medium heat, sauté chicken breasts in oil about 5 minutes, turning once.
Add onion, garlic and red pepper.
Saute, stirring often, about 4 minutes until onion is limp.
With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley.
Cover and simmer 15 minutes.
Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced.
Sprinkle with chopped parsley.
Serve over rice, if desired.
