Greek Island Chickenchicken, ethnic, sun-dried 4 chicken breast halves; skin, bone 2 tablespoon olive oil 1 onion; chopped 3 centiliter garlic; minced 1 red bell pepper; cut strips 1 1/2 oz sun-dried tomato halves; no oil 1 1/2 cup dry white wine 1/3 cup pitted ripe olives; sliced 1 lemon; sliced 1 1/2 teaspoon cinnamon 1 teaspoon honey 1 salt and pepper 1 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) |
