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Name: Chicken with Feta and Tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 garlic finely chopped; 1 1/2 c milk; 14 oz Canned tomatoes; drained and; 1 c Long grain white rice; 1 ts Oregano; 2 c Water; 1 ts Paprika; 1/4 c Unsalted butter; 1/2 c All purpose flour; 1/2 c Black olives; sliced; 6 oz Feta cheese; diced; 1 1/4 lb Boneless skinless chicken; 1 Onion; coarsely chopped

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INGREDIENTS

2 garlic ; finely chopped
1 1/2 c milk
14 oz Canned tomatoes; drained and
1 c Long grain white rice
1 ts Oregano
2 c Water
1 ts Paprika
1/4 c Unsalted butter
1/2 c All purpose flour
1/2 c Black olives; sliced
6 oz Feta cheese; diced
1 1/4 lb Boneless skinless chicken
1 Onion; coarsely chopped

Servings

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. saute chicken 2 minutes per side, or until lightly browned. Remove from skillet and set aside. Add remaining butter to skillet. saute 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 on Feb 04, 1998

NOTES

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Chicken with Feta and Tomatoes

2 garlic finely chopped
1 1/2 c milk
14 oz Canned tomatoes; drained and
1 c Long grain white rice
1 ts Oregano
2 c Water
1 ts Paprika
1/4 c Unsalted butter
1/2 c All purpose flour
1/2 c Black olives; sliced
6 oz Feta cheese; diced
1 1/4 lb Boneless skinless chicken
1 Onion; coarsely chopped

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. saute chicken 2 minutes per  side, or until lightly browned. Remove from skillet and set aside. Add  remaining butter to skillet. saute 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

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Serving Size: 1 Serving (1783g)
Recipe Makes: 1 Servings

Calories: 3857
Calories from Fat: 2599 (67%)

Amt Per Serving		% DV

	Total Fat 288.8g	385 %
	Saturated Fat 178.8g	894 %
	Monounsaturated Fat 75g
	Polyunsanturated Fat 13.5g
Cholesterol 912.4mg		281 %
Sodium 287.7mg		10 %
Potassium 1296mg		34 %
Total Carbohydrate 237.3g		70 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 230g
Protein 82.4g		118 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3857

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