1/1 Photo of Greek Chicken Breasts
Toby Jermain's Note:
This is another recipe I have had for years and years. Taste great!
My Private Note
Units: US | Metric
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon dried oregano, lightly crushed
- 4 boneless skinless chicken breast halves
- 3 tablespoons extra virgin olive oil
- 1 large onion, cut lengthwise into slivers
- 3 -4 cloves garlic, peeled and chopped
- 2 (14 1/2 ounce) cans diced tomatoes with onion and garlic (recipe prepared with Del Monte)
- 1/2 cup white wine or 1/2 cup chicken broth
- 1/2 cup kalamata olives or 1/2 cup other brine cured mediterranean style olive, pitted and coarsely chopped
- 2 -3 tablespoons capers, drained
- 1/2 cup crumbled feta cheese, more to taste
- 1Combine flour, salt, pepper, and oregano in a shallow dish.
- 2Dredge chicken breast halves in flour mixture, set aside for 5 minutes, and coat again.
- 3Heat olive oil in a large skillet over medium-high heat.
- 4Add chicken breasts, and cook until browned, turning several times.
- 5Remove chicken breasts, and set aside to drain on paper towels.
- 6Remove any excess oil from pan, and add onions and garlic.
- 7Cook until onions soften and just start to brown around the edges.
- 8Add diced tomatoes and wine, stir to combine, and return chicken to the skillet, burying in tomato mixture.
- 9Heat until mixture begins to bubble, reduce heat, and simmer for 10-15 minutes.
- 10Add olives and capers, and continue cooking until thoroughly heated.
- 11Transfer to serving dish, and sprinkle with Feta cheese.
Browse Our Top Chicken Recipes
Nutritional Facts for Greek Chicken Breasts
Serving Size: 1 (249 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 376.8
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 5.1 g
- Cholesterol 92.2 mg
- Sodium 891.7 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 2.0 g
- Sugars 2.7 g
- Protein 29.7 g
The following items or measurements are not included:
tomatoes with onion and garlic