Total Time: 30 min
Cost per Serving: $1.50
This simple Greek-inspired chicken dish is a variation
on the classic garides me feta, or
shrimp with feta cheese and tomato. Its creator, Chef
Joyce Goldstein of Square One
Restaurant in San Francisco, suggests serving it atop
a bed of pasta. The ouzo--sweet
anise-flavored liqueur--is optional, but adds an authentic
touch. The sauce can be made
up to two days ahead; just bring to a simmer before
proceeding with Step 4.
4 teaspoons olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 teaspoon dried oregano leaves, crumbled
1/4 cup ouzo or dry white or red wine (optional)
1 can (16 ounces) crushed tomatoes
4 skinned and boned chicken-breast halves (about 5
1/4 teaspoon salt
Freshly ground pepper to taste
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh dill or Italian (flat-leaf)
1. Heat 2 teaspoons of the oil in a medium-size saucepan.
Add onion and cook 6
minutes, stirring often, until lightly golden.
2. Add garlic and oregano and cook 2 minutes longer.
3. Pour in ouzo, then add tomatoes. Bring to a simmer
(partially cover saucepan to
prevent splattering). Simmer 10 minutes over low heat,
until sauce is thickened.
4. Season chicken with salt and pepper. Heat remaining
2 teaspoons oil in a large skillet.
5. Add chicken and cook 3 to 4 minutes per side, turning
once, until chicken is no longer
pink at center.
6. Add sauce to skillet and simmer 2 minutes longer.
7. Remove to a platter and top with feta cheese and
dill. Serve immediately.
* Serves 4. Per serving: 275 cal, 37 g pro, 8 g car,
10 g fat, 97 mg chol, 602 mg sod.
Exchanges: 1 1/2 vegetables, 4 1/2 lean meat