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CATEGORY CUISINE TAG YIELD
Meats Greek Sun-dried, Chicken, Ethnic 4 Servings

INGREDIENTS

-Waldine Van Geffen VGHC42A
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

INSTRUCTIONS

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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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