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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Lively flavors of the Greek Isles come through in this mouthwatering chicken entree from Margee Berry. âI created this dish so my husband and I could have a nice dinner after a busy day out and about.âMargee Berry, Trout Lake, Washington Ingredients:
1/2 cup chopped onion |
1 tablespoon plus 1 teaspoon olive oil, divided |
3 tablespoons minced garlic |
2-1/2 cups chicken broth, divided |
1/4 cup pitted greek olives, chopped |
3 tablespoons chopped sun-dried tomatoes (not packed in oil) |
1 tablespoon quick-cooking tapioca |
2 teaspoons grated lemon peel |
1 teaspoon dried oregano |
6 boneless skinless chicken breast halves (6 ounces each) |
1-3/4 cups uncooked couscous |
1/2 cup crumbled feta cheese |
Directions:
1. In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon peel and oregano. Add chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken is tender.
3. In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese. Yield: 6 servings.
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