Greek Island Chicken
55
55
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 |
* |
| 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 |
* |
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.
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?
