Greek Chicken
photo by katie in the UP
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 teaspoon olive oil
- 4 skinless chicken breast halves
- 1⁄2 medium onion, minced
- 2 cloves garlic, minced
- 1 (14 1/2 ounce) can cut-up tomatoes
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cayenne pepper
- salt and black pepper
- 1⁄2 cup Greek olive, cut in half and pitted
- 1 tablespoon lemon juice
- 1⁄4 cup minced parsley
directions
- In a large nonstick skillet, heat olive oil over medium heat.
- Brown chicken on both sides.
- Add onion and garlic; cook 2 minutes.
- Add tomatoes with their liquid to the pan with the cinnamon, cayenne, salt, pepper and olives.
- Simmer, covered, 15 minutes.
- Turn chicken and continue cooking 10 to 15 minutes, until chicken tests done.
- Remove chicken to a warm platter.
- Bring sauce to boil with lemon and parsley.
- Boil a few minutes until slightly thickened.
- Pour over chicken.
- Serve with rice or noodles.
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Reviews
-
What a tremendous dish! I made this last night for a small dinner party and everyone raved! The taste of the cinnamon comes through so nicely! I added a touch of oregano, almost a tspn of cayenne, and a tad more Olive Oil...I served it with a spinach, feta, and mushroom orzo that I made... absolutely fabulous. Thanks so much for this great recipe!
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Tweaks
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This was very nice! Like many here, I substituted tomato sauce for canned tomatoes. I used 3/4 can and added 1 fresh, chopped tomato, so the sauce probably turned out thicker than the original recipe. The cinnamon flavor was a bit more than I liked, but it was not too overpowering. The sauce was very thick and rich, so I found myself wanting something to go with it to tone it down. I think slicing the chicken over some pasta would be just perfect!
RECIPE SUBMITTED BY
Dancer
Guelph, 0