Mediterranean-Style Chicken Breasts

(from holm’s recipe box)

From the Lake Holm Ward Cookbook

Source: Carole Lee Criddle

Categories: chicken

Ingredients

  • 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

Directions

  1. Dredge chicken breasts in flour. In a nonstick skillet coated with cooking spray, heat 1 tsp oil over medium heat.

  2. Add chicken; cook 2 minutes on each side until lightly browned.

  3. Add broth; cover and cook for 5 minutes.

  4. Remove chicken and remaining broth from skillet; set aside.

  5. 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.

  6. Return chicken and broth to skillet; add pine nuts, lemon juice, salt and pepper.

  7. Cover and cook 2 minutes or until chicken is done.

  8. Spoon chicken and sauce onto 4 plates.

  9. Sprinkle with cheese and parsley.

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