How To make Greek Island Chicken
-Waldine Van Geffen VGHC42A 4 Chicken breast halves; skin,
-bone 2 tb Olive oil
1 Onion; chopped
3 cl Garlic; minced
1 Red bell pepper; cut strips
1 1/2 oz Sun-dried tomato halves; no
-oil 1 1/2 c Dry white wine
1/3 c Pitted ripe olives; sliced
1 Lemon; sliced
1 1/2 ts Cinnamon
1 ts Honey
Salt and pepper Parsley; chopped, garnish In large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once. Add onion, garlic and red pepper. Saute,
stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley. Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired. Source: Sonoma Sun-Dried Tomatoes (wrv)
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