Chicken With Tomato and Feta Cheese
"Want something really tasty on the table - ASAP?!!! This is great served with orzo, a rice-shaped pasta very popular in Greece."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 3 large shallots, chopped
- 1 garlic clove, minced
- 1 1⁄2 teaspoons dried oregano, crumbled
- 4 boneless chicken breast halves (with skin)
- 2 cups canned crushed tomatoes
- 1⁄2 cup red wine
- 1 (14 1/2 ounce) can chicken broth
- 1 cup feta cheese, crumbled
- 1⁄2 cup kalamata olive, pitted, chopped
directions
- Heat oil in large skillet over medium-high heat. Add shallots, garlic and oregano and saute until shallots are tender, about 5 minutes.
- Season chicken. Add chicken, skin side down, to skillet and saute until skin browns, about 5-6 minutes. Turn chicken over. Add tomatoes, red wine and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 7-8 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes.
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Reviews
-
Very flavorful, quick and easy. Definitely a keeper! -
This was great, even with skinless chicken. I added some sliced zucchini the last several minutes of simmer time. I didn't have red wine on hand, but used some basalmic vinegar and lemon juice, and the sauce was delicious. With a little orzo and a nice spinach salad, this was a great meal. -
I was looking for a good tomato and feta recipe because that is what I had on hand and the chicken that I placed in the crock pot earlier in the day was ready to go. I used this recipe to make the sauce, adding 2 tsp. of chili powder because I boyfriend and I like it a bit spicy. I added the cooked chicken in the end and was pleased with the delicious results :) -
This was a really tasty meal, great for a weeknight. The only modification I made to the recipe was to use boneless skinless breasts as that is what I had on hand. We served the dish with orzo and roasted eggplant. We really enjoyed dipping the roasted eggplant into the sauce. Make sure to make the orzo or something similar as the dish yields a lot of sauce. Thanks for a really nice recipe, Evelyn!
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Evelyn, you've done it again. This recipe is outstanding. The sauce was so incredibly flavorful that I plan to use it as a marinara. I used black olives instead of kalamata (not a big fan); and I couldn't find orzo at the store (which was odd), so I used something called "i cavatelli" and it was awesome. Perfect meal. Thanks for a keeper!!! 7/21/09 Update: I used just under 2 lbs of boneless skinless chicken thighs (simmering for 20 minutes instead of 10), and it was SO delicious. Thanks again for the fabulous recipe! My whole family loves it. :-)
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
