St Tropez Chicken
Source of Recipe
the web
List of Ingredients
2 lbs chicken breast tenders, skinless
8 oz Lawry's Herb and Garlic Stir Fry Marinade
2 Tbsp butter, unsalted
2 Tbsp extra virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
6 green onions, diced
20 large black olives, pitted and halved
4 oz capers, rinsed and drained
26 oz fresh or canned tomatoes, peeled and chopped
3 Tbsp fresh parsley, chopped
1 Tbsp fresh oregano, chopped
1 Tbsp fresh basil, chopped
2 Tbsp red wine vinegar
8 oz Feta cheese, crumbledRecipe
# In a re-sealable plastic baggie, cover the chicken tenders with the marinade. Seal and refrigerate 24 hours, turning occasionally.
# Place chicken and marinade in a ceramic or glass baking dish, cover and bake 45 minutes or until tender.
# In a large non-stick pan, melt butter and oil and saute onions over medium heat until translucent. Add garlic and continue cooking until garlic just begins to brown.
# Add parsley, basil, oregano, capers, olives, vinegar and tomatoes and bring to a boil, stirring continuously. When the mixture begins to boil, turn off the heat and allow the flavors to blend.
# When chicken is cooked and tender pour off excess marinade and cover the chicken with the tomato mixture and sprinkle the cheese over the top.
# Bake in a 300 degree oven until cheese is melted and serve hot over rice or pasta.
Serves 6 to 8.
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