Chicken with feta and tomatoes

1 Servings

Ingredients

Quantity Ingredient
2 cups Water
1 cup Long grain white rice
½ cup All purpose flour
1 teaspoon Paprika
1 teaspoon Oregano
1¼ pounds Boneless skinless chicken breast halves; cut into bite-size cubes
¼ cup Unsalted butter
1 Onion; coarsely chopped
2 Cloves garlic; finely chopped
1½ cup Milk
14 ounces Canned tomatoes; drained and cut into chunks
6 ounces Feta cheese; diced
½ cup Black olives; sliced

Directions

Prep: 15 min, Cook: 20 min. Boil water in a nonreactive saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 minutes, until rice is tender and water is absorbed. Combine next 3 ingredients and pepper to taste in a shallow bowl. Dredge chicken in flour to coat lightly. Reserve remaining flour mixture. Melt half the butter in a heavy nonstick skillet over medium high heat. Saut‚ chicken 2 minutes per side, or until lightly browned. Remove from skillet and set aside. Add remaining butter to skillet. Saut‚ onions and garlic 3-4 minutes until softened. Stir in 2 Tbs. of remaining flour mixture and cook about 2 minutes, or until bubbly and lightly browned. Stir in milk and bring to a boil, stirring frequently. Return chicken pieces to skillet and simmer 8-10 minutes. Stir in tomatoes and cheese. Cook another minute. Season with salt and pepper to taste. Serve chicken over rice. Sprinkle with olives.

Per serving: calories 732, fat 29.9g, 37% calories from fat, cholesterol 172mg, protein 48.3g, carbohydrates 65.4g, fiber 2.0g, sodium 937mg.

Posted to recipelu-digest by molony <molony@...> on Feb 04, 1998

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