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Greek Island Chicken

 

55

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Low Sodium
 

Ingredients

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
*
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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 24336% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 115mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 56g
Vitamin A 19% Vitamin C 81%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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