| 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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