Ingredients
- 1 1/2 to 2 tablespoons olive oil
- 3/4 cup onion, finely chopped
- 4 to 8 garlic cloves, minced
- 1 teaspoon dried oregano leaves (crumbled)
- 1/4 cup liqueur (ouzo liqueur or dry white wine, ouzo preferred)
- 1 can (16 ounce) crushed tomatoes
- 4 (1 1/2 pounds) boneless skinless chicken breast (halves, to equal 4 chicken breasts)
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 4 ounces feta cheese (crumbled, 1/2 cup, please use imported)
- 2 tablespoons chopped fresh dill (or flat leaf parsley)
How to Make
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Step 1: Heat about 1 tablespoon olive oil in a medium-size saucepan. Add onions and cook 6 minutes, stirring often, until lightly golden.
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Step 2: Add garlic and oregano and cook 2 minutes longer.
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Step 3: Pour in ouzo (or white wine), then add tomatoes. Bring to a simmer (partially cover saucepan to prevent splattering). Simmer 10 minutes over low heat, until sauce is thickened; set aside.
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Step 4: Season chicken with salt and pepper. To a large skillet, heat remaining olive oil.
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Step 5: Add chicken and cook 3 - 4 minutes per side, turning once, until chicken is no longer pink in center.
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Step 6: Add sauce to skillet and simmer 2 minutes longer.
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Step 7: Remove to a platter and top with feta cheese and dill. Serve immediately.
We hope you enjoy this recipe!
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