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Mediterranean Chicken With Feta Cheese




Source of Recipe


by Mercyteapot, from Desperation Dinners


List of Ingredients




8 ounces orzo pasta
1 pound boneless, skinless chicken breast halves, fresh or frozen
2 teaspoons olive oil
1 large onion (for about 1 cup chopped)
2 teaspoons bottled minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup dry white wine
1 (14-ounce) can chopped tomatoes with garlic and oregano
4 ounces feta cheese (see note)
½ cup chopped fresh parsley leaves, optional

Note: Just about any flavor of feta works in this versatile pasta dish, but if you can't decide, you can't go wrong with plain.

Recipe



Bring 2-½ quarts of unsalted water to a boil in a 4-½-quart or larger Dutch oven or soup pot. Add the orzo to the boiling water and cook for 8 minutes, or until orzo is tender. Drain and set aside.

Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting.

While the chicken defrosts, heat the oil over medium heat in an extra-deep 12-inch nonstick skillet. Peel the onion and coarsely chop it, adding it to the skillet as you chop. Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding the pieces to the skillet as you cut. After about a ½ cup of chicken is in the pan, raise the heat to medium-high and continue to cut and add the rest of the chicken to the pan. Cook the chicken, stirring from time to time, until it is no longer pink outside, about 3 minutes.

While the chicken cooks, add the garlic, oregano and basil. Stir frequently. When the chicken is cooked through, stir in the wine and cook 1 minute. Add the tomatoes with their juice and the feta cheese. Rinse and chop the parsley if using. Add it to the chicken mixture. Stir and cook 1 more minute and then serve over the hot, drained orzo.

4 servings

Start to finish: 20 minutes.

Per serving: 519 calories (22 percent from fat), 13 g fat (5.6 g saturated), 91 mg cholesterol, 38 g protein, 57 g carbohydrates, 2.5 g dietary fiber, 893 mg sodium.