Great Greek Chicken
Prep Time: 15 min
Cook Time: 10 min
Juicy chicken breasts soak up all the sunny flavours of the Mediterranean in this easy simmer. Serve with quick-cooking couscous for a meal that’s ready in less than 30 minutes.
Contributed By: British Columbia Chicken Marketing Board
6 boneless, skinless chicken breasts
1 tsp (5 mL) rosemary, dried
1 tsp (5 mL) oregano, dried
1/2 tsp (2.5 mL) garlic powder
cooking spray or olive oil
1/4 cup (60 mL) water
28 oz (795 g) canned plum tomatoes, drained and chopped
1/2 cup (125 mL) black olives, pitted, sliced
1 cup (250 mL) feta cheese, crumbled
1 bunch basil, fresh, chopped
1 Sprinkle chicken with dried seasonings and rub in. Coat a large wide saucepan or Dutch oven with cooking spray or olive oil and set over medium-high heat. Add chicken and fry until golden, 3 minutes each side. Move chicken to one side of pan and pour in 1/4 cup (60 mL) water. Scrape up and stir in the brown bits from pan bottom.
2 Stir in tomatoes and olives. Cover and simmer, turning occasionally, until juices are clear when chicken is pierced with a knife tip or meat thermometer registers 165°F (74°C), about 10 minutes.
3 Sprinkle with feta and chopped basil. Serve over couscous or rice.