5-Hour Greek Chicken Recipe |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 6 |
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This recipe was submitted by Kashmir in Vermont . I am submitting it at Zaar for storage. I had to guess at the sizes of the cans because they weren't specified. You may wish to tweak the recipe according to the quantities on hand. Ingredients:
6 skinless chicken breasts |
1 (15 ounce) can tomato sauce |
1 (4 ounce) can tomato puree |
1 (8 ounce) can sliced mushrooms |
1 (8 ounce) can ripe olives |
1 tablespoon minced fresh garlic |
1 tablespoon lemon juice |
1 teaspoon oregano |
1 onion, chopped |
1/2 cup wine (optional) or 1/2 cup brandy (optional) |
2 cups rice |
salt and pepper |
Directions:
1. Wash and remove fat from chicken. Bake in 350 degree oven for about an hour.
2. Meanwhile, combine all other ingredients except rice. Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
3. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.
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