Tried this recipe the other night and it was so delish! It was also super easy and fast to whip up! You can tweak the ingredients to make it your own. It's pretty healthy as an added bonus!
Enjoy!
Kirsten
BAKED GREEK CHICKEN
2-4 large boneless skinless chicken breasts
Salt & Pepper
1/2 cup Greek salad dressing (see notes)
2-3 tablespoons olive oil
1/3 cup dry white wine (see notes)
3 cloves garlic, minced
2 Tablespoons butter
1/3 cup Greek salad dressing
1/3 cup chicken broth
2 Tablespoons honey
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/3-1/2 cup Feta cheese, crumbled
1 cup cherry tomatoes
1/2 cup kalamata olives, pitted
1) Preheat oven to 425F
2) Slice the chicken in half lengthwise if it's super thick to create thinner slices. Use the textured side of a meat tenderizer to pound each breast to 1/2" thick. Pat completely dry.
3) Sprinkle lightly with salt and pepper. Place 1/2 cup of the Greek dressing in a gallon Ziploc bag and then add the chicken. Marinate at room temperature for about 20 minutes.
4) Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 3-4 minutes per side or until a golden crust has formed. Set chicken aside on a plate.
5) Add the wine to the skillet over medium heat and use a heat safe utensil to scrape the bottom and sides of the skillet. Stir slowly and let the liquid reduce by half, for 3-4 minutes.
6) Add the garlic and butter and stir until the butter is melted, cook for 2 minutes.
7) Add 1/3 cup Greek dressing, chicken broth, honey, mustard powder and Worcestershire. Stir to combine and bring to a gentle boil. Let it simmer and reduce for 5-8 minutes. Remove from heat.
8) Transfer the sauce to a 9 x 13-inch baking dish. Add the chicken to the sauce, along with any juices from the plate. Spoon some sauce over the chicken and sprinkle each piece with Feta cheese.
9) Arrange the cherry tomatoes and olives around the chicken.
10) Bake for 12 minutes
NOTES:
~My chicken breasts weren't too thick, so I used 4 and didn't cut them, I just pounded them to the 1/2" thickness. If yours are super thick, you could use two breasts and cut them in half to make 4 pieces.
~Sauvignon Blanc is the best wine to use, but you could also use Chardonnay or Pinot Grigio (use chicken broth if you don't want to use wine).
~I used Ken's Steak House Simply Vinaigrette Greek Dressing.
~You could also add quartered red onions to the baking dish.
~Spoon some sauce over the chicken when you serve it.
