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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 6 |
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This dish is yummy with pasta or rice. It's always a hit for large dinner parties and is even good to take for a pot-luck. Ingredients:
6-8 chicken breasts (bone-in make better flavor but boneless are so much easier) |
2 14 oz. cans stewed, chopped tomatoes (more is fine) |
4-6 cloves of garlic, minced |
1/2 cup red wine |
1/4 cup parsley chopped |
1 can sliced black olives |
1 cup crumbled feta cheese |
1/3 cup olive oil |
2 tsp dried oregano |
Directions:
1. In a skillet or a roasting pan that you can put in the oven, heat oil and add garlic and chicken. Cook until juices are no longer pink.
2. Add parsley, olives, red wine, diced tomatoes and oregano.
3. Simmer for 45-60 minutes over low heat.
4. Then cover and put in a 350 degree oven for 1 hour. You want the juices to be nice and thick and tasty...
5. About 10 minutes before it's done sprinkle with feta. Allow feta to soften and serve either with rice or pasta.
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