Chicken Breasts With Feta and Tomato |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great easy dish, and light too. Ingredients:
1/4 cup dried breadcrumbs |
2 tablespoons fresh oregano, chopped (divided) |
1/2 teaspoon anise seed |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
4 boneless skinless chicken breasts |
1 tablespoon olive oil |
1/2 cup red onion, diced |
2 teaspoons garlic, chopped |
1/4 cup ouzo (anise flavored liquor or use dry white wine) |
2 plum tomatoes, peeled, seeded and cut into 1/4-inch wide strips |
8 kalamata olives, pitted and cut into thin slivers |
1/2 cup feta cheese, crumbled |
2 tablespoons fresh dill, chopped |
Directions:
1. In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture.
2. In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm.
3. Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes.
4. Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.
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