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This delicious Greek-inspired feast is from Annette Gong.


  • 5-6 bone-in chicken breasts

Marinade:

  • 2 TB. GREEK SEASONING
  • 1 TB. TURKISH OREGANO
  • 1 tsp. salt (optional)
  • 1 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 4-5 garlic gloves, minced (1 tsp. MINCED GARLIC)
  • 1/2 Cup olive oil
  • 1 Cup freshly squeezed lemon juice (3-4 lemons)
  • 2 TB. olive oil
  • 1 tsp. CHICKEN SOUP BASE
  • 1/2 Cup water
  • 1 15-oz. jar artichoke hearts, quartered
  • 1/4 Cup sliced sun-dried tomatoes (in oil or dry)
  • 1/4 Cup Greek olives (for garnish)
  • 1/4 Cup feta cheese (for garnish)
       

Mix together the GREEK SEASONING, OREGANO, salt (if using), PEPPER, garlic, olive oil and lemon juice. Reserve half of the marinade for the sauce. Pour the remaining marinade into a zip-top gallon-sized bag and add the chicken. Marinate for 1 hour.

Preheat oven to 350°. Remove the chicken from the marinade and discard the bag. In a roomy frying pan, heat the olive oil over medium-high heat. Add the chicken and brown on both sides. Place the chicken breasts in a greased baking dish. Add the reserved marinade to the frying pan and bring to a boil. Add the CHICKEN SOUP BASE and water and cook until slightly thickened and reduced (about 10-15 minutes). Add the artichoke hearts and sun-dried tomatoes and cook for 5 minutes. Pour the sauce over the chicken and bake at 350° for 25-30 minutes, or until the chicken is cooked through. Garnish with olives and feta, and serve with pasta or rice.

Prep. time: 30 minutes plus marinating time
Cooking time: 30 minutes
Serves: 5-6

Nutritional Information:
Servings 6; Serving Size 1 chicken breast (296g); Calories 430; Calories from fat 250; Total fat 28g; Cholesterol 75mg; Sodium 1410mg; Carbohydrate 17g; Dietary Fiber 3g.



Description
Price
Qty
Greek Seasoning 2.3 oz. 1/2 cup jar
$6.75
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
$3.99
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69
Garlic Minced 1.2 oz. 1/4 cup jar
$3.79
Chicken Soup Base and Seasoning 8 oz. jar
$10.85


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