Try the following recipe for Greek-style Chicken on those evenings when you want something a bit sophisticated, but unfussy, for dinner. Many of the ingredients are stock pantry items, so this is a dish I plan to use routinely for busy week nights. The recipe was given to me by my Cali sister, Tammie Johnson, who can often be found whipping up a simple gourmet meal focused on fresh, seasonal ingredients. I believe she based it loosely on a recipe card at Trader Joe's, so it's traveled a long way for your dining pleasure. Thank you, Tam!
Note: This dish received a THUMBS UP by the PROCESSED FOOD COALITION: Terry & the boys loved this dinner! Terry said it was the best "healthy" dish that I had served and the boys ate seconds. Progress, not perfection! Right???
Greek- Style Chicken with Orzo
Ingredients:
Olive Oil Cooking Spray
1 lb Skinless, Boneless Chicken Breast cut into bit-size pieces (uniform size for even cooking)
8 oz Orzo pasta, cooked al denté (preferably cooked in chicken broth or bouillon added to cooking water)
8 oz Orzo pasta, cooked al denté (preferably cooked in chicken broth or bouillon added to cooking water)
1 Onion, chopped
1 clove Garlic, minced or put through a press
4 oz Chopped Sun-dried Tomatoes, packed in Oil (undrained)
Salt and Pepper to taste (preferably white pepper)
1 ts dried Oregano
1/2 ts dried Basil
8 oz Mushrooms, sliced (I used baby bella mushrooms, but any kind will do)
8 oz Spinach, stemmed and sliced in thin strips
Feta Cheese
2 oz (1/4 cup) Pine Nuts, Toasted (single layer in baking pan at 350˚ for 5 minutes)
4 oz Chopped Sun-dried Tomatoes, packed in Oil (undrained)
Salt and Pepper to taste (preferably white pepper)
1 ts dried Oregano
1/2 ts dried Basil
8 oz Mushrooms, sliced (I used baby bella mushrooms, but any kind will do)
8 oz Spinach, stemmed and sliced in thin strips
Feta Cheese
2 oz (1/4 cup) Pine Nuts, Toasted (single layer in baking pan at 350˚ for 5 minutes)
Instructions:
Spray a skillet generously with olive oil and brown the chicken on medium high heat. Once all sides are browned, reduce the heat to medium, cover and cook until no longer pink. Remove the chicken from the skillet. Spray the skillet again with olive oil. Sauté the onions and garlic until the onions are softened, about 3-5 minutes. Add the mushrooms, sun-dried tomatoes (with a little of the oil), herbs, salt and pepper and cook about ten minutes over medium heat, covered but stirring frequently, for about 10-15 minutes. Add the cooked chicken and spinach, stir ingredients and heat only until the spinach begins to wilt, about 1-2 minutes. Remove from heat. Serve with orzo and sprinkle each serving with feta cheese and toasted pine nuts.
