2 Reviews

Excellent! The only thing we did different is instead of whole tomatoes, I added a 14 oz. can of diced tomatoes (juice and all) to the sauce and some white wine instead of the ouzo. I then placed the browned chicken in a glass dish and poured the tomato sauce mixture over it, added some feta on top with a little fresh dill, covered it with foil and baked in a 350 oven for approximately 20 minutes. Yum! I served it with a size of orzo. This was so good!

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Crazycook in PA June 30, 2008

5 Stars easy! Wow, what a dish! Tomatoes, chicken, feta, and olives made this dish a no brainer for me to try. The chicken breasts were so moist and the coating was perfect. I used sourdough bread crumbs and about 1 1/2 tsp of dried oregano which worked great for it. I had just run out of white wine the other day so I ended up using chicken broth in the tomato/olive salad and it worked well. I also cut the amount of chicken in half while leaving the salad amount the same which I highly recommend doing because 2 of us finished it off easily. Loved this. So pretty and light. I will definitely make this more often as tomatoes come into season. Made this for PHOTO TAG Spring 2008. Thank you VERY much 2Bleu!

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Christineyy! April 08, 2008
Chicken Breasts With Feta and Tomato