Sunday, August 21, 2011

Greek twist to chicken

Chicken Breast with Red Peppers and Feta:


Ingredients

  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dried marjoram or thyme
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 (4-ounce) skinned, boned chicken breast halves
  • 1 teaspoon olive oil
  • Cooking spray
  • 2/3 cup red bell pepper strips
  • 1/2 cup vertically sliced red onion
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1 teaspoon white wine vinegar
  • 1/4 cup (1 ounce) crumbled feta cheese, divided
  • Oregano (optional)

Preparation

Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. 

Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. 

In another pan, add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. 

Sprinkle chicken with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. 

Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano, if desired.

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