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Greek Chicken:
2 boneless, skinless chicken breasts
1/2 cup diced tomatoes
1/4 cup diced onion
2 cloves minced garlic
1/4 teaspoon salt, pepper, garlic
1 teaspoon ground oregano
1/4 cup diced feta cheese
Chicken Marsala:
2 boneless, skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt, pepper, garlic
3 T. butter
1/4 cup marsala wine
1/4 cup heavy whipping cream
Chicken Parmesean:
2 boneless, skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt, pepper, garlic
1/2 cup diced tomatoes or marinara sauce
1/4 cup ricotta cheese
2 slices provolone
1/4 tsp. oregano
To make the Greek Chicken, season and saute chicken with seasonings. Add onion, tomatoes, garlic and oregano; simmer for 2 minutes. Add feta cheese and serve.
To make the Chicken Marsala, dredge chicken in flour and season with salt, pepper and garlic. Saute unitl done, 6-7 minutes. Add wine and butter and let reduce for 2 minutes. Add heavy cream and cook for 2 more minutes. (May add 1/4 cup sliced mushrooms before the cream if desired.
To make the Chicken Parmesean, dredge chicken in flour and season with salt, pepper and garlic. Saute unitl done, 6-7 minutes. Top each breast with ricotta cheese, diced tomatoes, and oregano; cover with provolone and bake for 20-25 minutes at 350 degrees.
2 boneless, skinless chicken breasts
1/2 cup diced tomatoes
1/4 cup diced onion
2 cloves minced garlic
1/4 teaspoon salt, pepper, garlic
1 teaspoon ground oregano
1/4 cup diced feta cheese
Chicken Marsala:
2 boneless, skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt, pepper, garlic
3 T. butter
1/4 cup marsala wine
1/4 cup heavy whipping cream
Chicken Parmesean:
2 boneless, skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt, pepper, garlic
1/2 cup diced tomatoes or marinara sauce
1/4 cup ricotta cheese
2 slices provolone
1/4 tsp. oregano
To make the Greek Chicken, season and saute chicken with seasonings. Add onion, tomatoes, garlic and oregano; simmer for 2 minutes. Add feta cheese and serve.
To make the Chicken Marsala, dredge chicken in flour and season with salt, pepper and garlic. Saute unitl done, 6-7 minutes. Add wine and butter and let reduce for 2 minutes. Add heavy cream and cook for 2 more minutes. (May add 1/4 cup sliced mushrooms before the cream if desired.
To make the Chicken Parmesean, dredge chicken in flour and season with salt, pepper and garlic. Saute unitl done, 6-7 minutes. Top each breast with ricotta cheese, diced tomatoes, and oregano; cover with provolone and bake for 20-25 minutes at 350 degrees.
