5-Hour Greek Chicken Recipe

This recipe was submitted by Kashmir in Vermont at cdkitchen.com. I am submitting it at Zaar for storage. I had to guess at the sizes of the cans because they weren't specified. You may wish to tweak the recipe according to the quantities on hand.

• Ready In: 5 hrs
• Serves: 6

Ingredients

• 6  skinless chicken breasts
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) can tomato puree
• 1 (8 ounce) can  sliced mushrooms
• 1 (8 ounce) can ripe olives
• 1  tablespoon  minced fresh garlic
• 1  tablespoon lemon juice
• 1  teaspoon oregano
• 1  onion, chopped
• 1⁄2 cup wine (optional) or 1⁄2 cup brandy (optional)
• 2  cups rice
•  salt and pepper

Directions

1. Wash and remove fat from chicken. Bake in 350 degree oven for about an hour.
2. Meanwhile, combine all other ingredients except rice. Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
3. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.