Tuesday, April 29, 2014

Greek-Style Chicken Breasts with Herbed Red Potatoes

Tonight's dinner was inspired by Cooking Light's 25 minute meals.  Mine took a little longer as I made dessert too.

Thaw 2 chicken breasts in the microwave, then pound thin (I cover both sides of the chicken with plastic wrap, then cover all with a dish towel to prevent splashing when pounding).  Spray a pan with Pam, then heat.  Sprinkle the chicken with Mrs. Dash and cook on medium high 5 minutes per side.  Remove from pan.

Saut√© chopped garlic, onion & 1 yellow pepper (sliced) in 1 tsp. olive oil for 4 minutes.  Add sliced kalamata olives, sliced cremini mushrooms, sliced fresh tomatoes and fresh parsley. Cook 3 minutes.  Slice chicken breasts in thin strips with an electric knife.  Return to pan and sprinkle with fresh lemon juice and Italian Seasoning.  Serve with cooked red potatoes.  (From Deberry's Farm

The bread is Honey Fig Muffin with Gorgonzola Cheese, made yesterday.

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