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    You are in: Home / Recipes / Chicken Breasts With Feta and Tomato Recipe
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    Chicken Breasts With Feta and Tomato

    Average Rating:

    2 Total Reviews

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    • on June 30, 2008

      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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    • on April 08, 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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    Nutritional Facts for Chicken Breasts With Feta and Tomato

    Serving Size: 1 (210 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.5
    Calories from Fat 92
    Total Fat 10.3 g
    Saturated Fat 3.9 g
    Cholesterol 85.1 mg
    Sodium 851.0 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 1.6 g
    Sugars 2.8 g
    Protein 31.5 g

    The following items or measurements are not included:


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