Mediterranean-Style Chicken Breasts
(from holm’s recipe box)
From the Lake Holm Ward Cookbook
Source: Carole Lee Criddle
- 4 chicken breasts, skinned and boned
- 1/4 c flour
- cooking spray
- 2 t vegetable oil, divided
- 1/4 c low salt chicken broth
- 1 c chopped onion
- 1 c chopped green pepper
- 1/4 c raisins
- 2 T pine nuts, toasted
- 2 T fresh lemon juice
- 1/2 t salt
- 1/4 t pepper
- 1/4 c crumbled feta cheese
- 2 T chopped fresh parsley
Dredge chicken breasts in flour. In a nonstick skillet coated with cooking spray, heat 1 tsp oil over medium heat.
Add chicken; cook 2 minutes on each side until lightly browned.
Add broth; cover and cook for 5 minutes.
Remove chicken and remaining broth from skillet; set aside.
Heat 1 t oil in skillet over medium high heat. Add onion, bell pepper and raisins; cover and cook 6 minutes or until vegetables are tender.
Return chicken and broth to skillet; add pine nuts, lemon juice, salt and pepper.
Cover and cook 2 minutes or until chicken is done.
Spoon chicken and sauce onto 4 plates.
Sprinkle with cheese and parsley.