Chicken With Tomato and Feta Cheese

This was great, even with skinless chicken. I added some sliced zucchini the last several minutes of simmer time. I didn't have red wine on hand, but used some basalmic vinegar and lemon juice, and the sauce was delicious. With a little orzo and a nice spinach salad, this was a great meal.

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I was looking for a good tomato and feta recipe because that is what I had on hand and the chicken that I placed in the crock pot earlier in the day was ready to go. I used this recipe to make the sauce, adding 2 tsp. of chili powder because I boyfriend and I like it a bit spicy. I added the cooked chicken in the end and was pleased with the delicious results :)

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This was a really tasty meal, great for a weeknight. The only modification I made to the recipe was to use boneless skinless breasts as that is what I had on hand. We served the dish with orzo and roasted eggplant. We really enjoyed dipping the roasted eggplant into the sauce. Make sure to make the orzo or something similar as the dish yields a lot of sauce. Thanks for a really nice recipe, Evelyn!

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Evelyn, you've done it again. This recipe is outstanding. The sauce was so incredibly flavorful that I plan to use it as a marinara. I used black olives instead of kalamata (not a big fan); and I couldn't find orzo at the store (which was odd), so I used something called "i cavatelli" and it was awesome. Perfect meal. Thanks for a keeper!!! 7/21/09 Update: I used just under 2 lbs of boneless skinless chicken thighs (simmering for 20 minutes instead of 10), and it was SO delicious. Thanks again for the fabulous recipe! My whole family loves it. :-)

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G'day! I can't wait to try this WONDERFUL sounding recipe!!!!! :)

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Evelyn... This is simply wonderful recipe full of wonderful taste and textures It became the centerpiece of a very special dinner for my very special wife. I made this recipe as is , with some minor changes. I am going to use skinless boneless chicken breasts to make it healthier. I am going to try step 3 and 4 first, to brown the chicken properly Then I will do step 2. I also used Kalamata olives and extra shallots and it did not detract in any way from the completed entree. I made sauteed spinach with garlic and mushroom lemon couscous to keep the "greek ethnicity" of the meal . These side dishes went so well with this recipe. We couldn't have found a better meal at a 5 star restaurant.

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This was an excellent dish. Make sure you spoon the chunky olives and feta over the top when you serve it! I used skinless chicken breasts and it came out just fine.

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Very delicious and easy to make. We served this with spaghetti, as there was plenty of sauce to go around. I appreciate that it was relatively healthy. Also, we left out the olives since neither me or my boyfriend are big fans. This will be added to our rotation. Thanks!

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Delicious! I made it with boneless, skinless chicken breasts to reduce the fat a bit. I only made a half recipe as there was only two of us for dinner and I still have quite a bit of sauce left. Believe me, it won't go to waste!

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This was delicious. I didn't add any salt to the dish..and there was the right amount of saltiness between the feta and the olives. I served this with orzo risotto (Orzo Risotto). YUM!

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This was very delicious and my entire family loved it. I used boneless skinless chicken and white wine instead of what it called for and it turned out just fine. I would probably cook the chicken for a while before cooking the shallots because they got a little too brown.

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This was a big hit at my house. Used white wine because that's what I had and boneless skinless chicken breasts. Served with couscous, but will get orzo for next time I make it. Thanks!

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This was very good. I substituted boneless skinless chicken breasts and it turned out great. I served it over rice and it made a nice meal. Thank you for posting this.

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This is such a beautiful, full-flavoured dish! I halved the recipe for the two of us and used one boneless skinless breast (me) and one skin on maryland (hubby). The thigh meant I initially simmered the chicken for an extra five minutes or so. Both meats came out beautifully tender and the feta in the sauce just makes this dish! I'll be making this again - thanks eveyln!

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The chicken is tender and the sauce is tasty. I served it over wheat pasta. I gave it 4 stars the night we had it. BUT the day or so I added a little chicken broth and converted into soup. It is wonderful. the taste is soooo much better the second time. The next time I'm going to make it a day or so ahead of serving it. Thanks evelyn.

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This is delicious; the chicken is tender, the sauce just thick enough. And rather than orzo, I served this with fettucini made from Pamela of Winnepeg's spinach ravioli dough. What a felicitous pairing. Combined with a salad and good bread, a great meal!

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Evelyn, this was wonderful! Such a simple, but delectable sauce and the chicken is fork tender. I used boneless, skinless chicken breasts to lower the fat since I am doing the South Beach Diet. I thought it was good the first day, but the leftovers are *outstanding* as the flavors had more time to meld. It was a bit tricky to saute the shallot mixture first and then add the chicken because some of my shallots got a little too brown, but I just scraped them off. I also wasn't sure what to season the chicken with for step 3, so I just used some all-purpose greek seasoning. I served this over cous cous and loved it. Just a note to all that no additional salt is needed since the olives and feta give plenty of saltiness to the dish. If you love kalamatas and feta like I do you will adore this dish!

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