Title: Greek Island Chicken
Categories: Dried Chicken Ethnic
Yield: 4 Servings
| 4 | | Chicken breast halves; skin, bone |
| 2 | tb | Olive oil |
| 1 | | Onion; chopped |
| 3 | cl | Garlic; minced |
| 1 | | Red bell pepper; cut strips |
| 1 1/2 | oz | Sun-dried tomato halves; no oil |
| 1 1/2 | c | Dry white wine |
| 1/3 | c | Pitted ripe olives; sliced |
| 1 | | Lemon; sliced |
| 1 1/2 | ts | Cinnamon |
| 1 | ts | Honey |
| | | Salt and pepper |
| | | 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)