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Greek Island Chicken

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Submitted by shirleyd10

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

4 4
EACH EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
boneless, skinless
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH ONIONS
chopped
3 3
CLOVES CLOVES GARLIC
minced
1 1
EACH EACH SWEET RED BELL PEPPERS
cut strips
1 ½ 43.3
OUNCES ML/G SUNDRIED TOMATOES
halved, no oil
1 ½ 355
CUPS ML WHITE WINE
dry *
79
CUP ML OLIVES
ripe, pitted, sliced *
1 1
EACH EACH LEMON
sliced
1 ½ 7.5
TEASPOONS ML CINNAMON
1 5
TEASPOON ML HONEY
1 1
X 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 Arrow up button

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Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 243 36% 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?
Trans-fat Free, Low Sodium
 
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