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 
ounces each)
 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

Poultry Recipes Index 1 | Main Course Recipes Submenu
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