Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

GREEK STYLE CHICKEN




Source of Recipe


Southern Living Magazine, Submitted to our forum by Mark


Recipe Introduction


Makes 4 servings
Prep 20 Min., Cook: 20 Min., Bake 30 Min.




List of Ingredients




½ teaspoon salt
½ teaspoon pepper
1½ teaspoon Greek seasoning
4 (6-8 oz boneless skinless chicken breasts
2 teaspoons olive oil
1 med-size red bell pepper, chopped
1 small onion, thinkly sliced
½ cup chicken broth
½ cup dry white wine
16 small pitted ripe black olives
hot cooked rice
chopped fresh flat-leaf parsley
Garnish: fresh flat-leaf parsley sprig


Recipe



Combine first 3 ingredients; sprinkle evenly over chicken.

Cook chicken in hot oil in a large oven-proof skillet over med-high heat 5 minutes on each side or util browned. Remove chicken.

Add bell pepper and onion to skillet; saute 5 minutes or until tender. Stir in wine and broth, stirring to loosen particles from bottom of pan. Stir in olives. Return chicken to skillet

Bring to a boil and then remove the skillet from the heat.

Bake, covered at 350° for 30 minutes or until chicken is done. Combine rice and chopped parsley. Serve chicken over rice - garnish if desired.