Greek Chicken With Capers, Raisins and Feta

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“Not only quick and delicious but low cal too!! from Cooking Light. Serve with Curried Couscous (Curried Couscous), and a light green salad.”

Ingredients Nutrition


  1. Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  2. Combine the flour and oregano in a shallow dish, dredge chicken in flour mixture.
  3. Heat oil in a large nonstick fry pan over medium high heat.
  4. Add chicken and cook for 4 minutes on each side.
  5. Remove chicken from pan, keep warm.
  6. Add onions to pan, sauté 2 minutes.
  7. Stir in broth, raisins, and juice, cook 3 minutes, scraping pan to loosen browned bits.
  8. Return chicken to pan.
  9. Cover, reduce heat, and simmer for 8 minutes or until chicken is done.
  10. Place chicken on individual plates and keep warm.
  11. Stir capers into sauce, and top each chicken breast with 1/3 cup sauce and 1 tablespoon cheese.
  12. Garnish with lemon slices if desired.

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