Greek Chicken on Orzo

Greek Chicken on Orzo
(for 2 with a little leftover)
**I adapted this recipe from my Williams Sonoma "Greek Shrimp" recipe in the Seafood cookbook.


Olive oil
1 onion, chopped
2 breasts chicken, chopped
6 Roma tomatoes, peeled and chopped (or 1 can without the juice)
1 clove garlic, chopped
1/4 cup white wine
1 tsp dried oregano
About 1 cup crumbled Feta cheese


1. Heat olive oil in large pan on medium. Add onion and let cook a few minutes until soft.

2. Add chicken, stir and let cook a few minutes until it starts to turn white.

3. Add the tomatoes and garlic and cook another 5 minutes, stirring often until chicken is cooked.

4. Add the wine, oregano, S&P and cook a few minutes to let the flavours combine.

5. Sprinkle with Feta (reserve some for topping) and cook a few more minutes.

6. Serve on Orzo pasta or rice; top with crumbled Feta.

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