Community Pick
Greek Chicken
photo by GertieMcFlirty
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts
- 2 teaspoons olive oil
- 1 can diced tomatoes
- 1 package frozen spinach, thawed and squeezed
- 1 lb mushroom, quartered
- 1 large onion, sliced into long thin wedges
- 3 cloves garlic, sliced thin
- 1⁄2 cup dry red wine
- salt and pepper
- 1 teaspoon oregano, dried
- black olives, sliced
- green olives, sliced
- feta cheese (I buy it in containers so the measurements are never the same-let's say a 3x3x2 piece crumbled)
directions
- Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
- You want it only half way cooked.
- Add tomatoes with juice-spinach and mushrooms.
- Simmer for 5 minutes.
- Add onions, garlic and oregano and simmer for 3 minutes.
- Check to see if chicken is cooked through.
- If done add wine and olives and heat through.
- Add half of the feta and remove from heat-toss.
- Offer remaining feta at the table.
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Reviews
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Di, I wish I could give this more than 5 stars. My husband's first word after his first bite was "Phenomenal." I only made one change, and that was omitting the mushrooms, because he won't eat them, and hates to have to pick them out. But the recipe and rest of the ingredients were followed to the letter. This really has great flavor! And it makes a nice sauce, too. Very quick to "prep" and to cook. I'm not a big fan of feta, but I found that it went so well with the rest of the flavors in the dish, and the olives are a very nice addition. Thanks for a great recipe!
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Way to go DiB's ... Quite creative of you. I cut the recipe in 1/2 and I used white wine instead of red since that is what I had. The dish still turned out delicious. I love feta; so, I used it. But, for those of you that don't like feta, do not let that stop you from trying this dish. I I think it is great with and without it.
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While making this I didn't think I was going to really like it but it was Awesome!!! My husband who normally hates left overs had this for both lunch and dinner. Since I didn't have any canned tomatoes I followed another reviewers suggestion and added freash tomatoes and also a can of artichokes. I did use a can of olives which I found a bit over whelming so next time i will use only half that amount. Next time I make it I am going to add the freash tomatoes last since they went too mushy adding them sooner. I also served this with jasmine rice since there wasn't really any sauce. But this was an awesome meal and will be made again.
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Tweaks
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Very good. Served with Tzatziki #59336, Greek Oven Fries #18762, and a Greek Salad #66596 with the feta left out. I thought it would be too much "Greek" but it was perfect. For the chicken, I used a handful of chicken tenders for two adults and several children. I used fresh tomatoes, since they're in season, but I used frozen spinach and no mushrooms. I substituted chicken broth for the red wine, and next time will reduce to 1/4 cup since there was too much. I went back and forth about adding feta, but I did and it was very necessary to the dish. Very colorful meal; a great way to get a lot of vegetables. I would have given it five stars, but the other diners gave it mixed reviews.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois