Chicken With Feta And Tomatoes

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy			1	Servings

INGREDIENTS

2	c	Water
1	c	Long grain white rice
1/2	c	All purpose flour
1	t	Paprika
1	t	Oregano
1 1/4	lb	Boneless skinless chicken
		breast halves cut into
		bite-size cubes
1/4	c	Unsalted butter
1		Onion, coarsely chopped
2		Cloves garlic, finely
		chopped
1 1/2	c	Milk
14	oz	Canned tomatoes, drained and
		cut into chunks
6	oz	Feta cheese, diced
1/2	c	Black olives, sliced

INSTRUCTIONS

Prep: 15 min, Cook: 20 min. Boil water in a nonreactive saucepan over
high heat. Stir in rice. Immediately reduce heat to low. Cover and
simmer 20-25 minutes, until rice is tender and water is absorbed.
Combine next 3 ingredients and pepper to taste in a shallow bowl.
Dredge chicken in flour to coat lightly. Reserve remaining flour
mixture. Melt half the butter in a heavy nonstick skillet over medium
high heat. Saut chicken 2 minutes per side, or until lightly browned.
Remove from skillet and set aside. Add remaining butter to skillet.
Saut onions and garlic 3-4 minutes until softened. Stir in 2 Tbs. of
remaining flour mixture and cook about 2 minutes, or until bubbly and
lightly browned. Stir in milk and bring to a boil, stirring
frequently. Return chicken pieces to skillet and simmer 8-10 minutes.
Stir in tomatoes and cheese. Cook another minute. Season with salt  and
pepper to taste. Serve chicken over rice. Sprinkle with olives.  Per
serving: calories 732, fat 29.9g, 37% calories from fat,  cholesterol
172mg, protein 48.3g, carbohydrates 65.4g, fiber 2.0g,  sodium 937mg.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2418 Calories From Fat: 1022 Total Fat: 116g Cholesterol: 595.1mg Sodium: 5952mg Potassium: 3816.5mg Carbohydrates: 165.1g Fiber: 20.2g Sugar: 43.5g Protein: 180.2g