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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I came up with this recipe last year-it was one of those-hmmm, here's what we got now let's make something. It's very good and the whole family likes it. You can sub broccoli for the spinach if you like. Ingredients:
6 boneless skinless chicken breasts |
2 teaspoons olive oil |
1 can diced tomato |
1 package frozen spinach, thawed and squeezed |
1 lb mushroom, quartered |
1 large onion, sliced into long thin wedges |
3 cloves garlic, sliced thin |
1/2 cup dry red wine |
salt and pepper |
1 teaspoon oregano, dried |
black olives, sliced |
green olives, sliced |
feta cheese (i buy it in containers so the measurements are never the same-let's say a 3x3x2 piece crumbled) |
Directions:
1. Lightly salt and pepper chicken and fry in oil-slice each breast into 4 or 5 thick slices.
2. You want it only half way cooked.
3. Add tomatoes with juice-spinach and mushrooms.
4. Simmer for 5 minutes.
5. Add onions, garlic and oregano and simmer for 3 minutes.
6. Check to see if chicken is cooked through.
7. If done add wine and olives and heat through.
8. Add half of the feta and remove from heat-toss.
9. Offer remaining feta at the table.
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