Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings
This Greek Chicken Bake is simply amazing! Ready in less than an hour, this spectacular dish is perfect for dinner with your loved ones. Try it now and prepare to fall in love. Enjoy!
Ingredients:
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1/2 c sliced Greek pepperoncini
3/4 c crumbled Feta Cheese (use more or less to taste)
4 very large boneless, skinless chicken breasts
1/2 c chopped or sliced Kalamata olives (or use black olives if you prefer)
1/2 c cherry tomato halves
2 teaspoons Greek Seasoning
fresh-ground black pepper to taste
2 teaspoons olive oil
Directions:
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Remove any fat that coats each chicken breast.
Sprinkle Greek seasoning over the chicken breasts, then toss to coat all sides.
Place a frying pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Put the chicken breasts into the hot skillet, then cook each side for about 2 minutes or until brown. Transfer them onto a cutting board and allow them to cool.
Cut the tomatoes into two, crumble the feta, drain the olives and slice them, and discard the seeds from the pepperoncini and cut it.
When the chicken breasts are cool enough to handle, slice each into 3 strips.
Apply cooking spray to the inside of an 8×13-inch casserole dish. Lay the chicken strips in it and arrange them in a single layer.
Scatter the pepperoncini, tomatoes, olives, and crumbled feta on top of the chicken strips. Sprinkle salt and pepper to taste.
Place the casserole dish in the preheated oven and bake for about 25 minutes or until done. Remove from the oven.
Serve right away. Enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Amount Per Serving: Calories: 248 | Total Fat: 13g | Saturated Fat: 5g | Unsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 1010mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 28g
Ingredients
- 1/2 c sliced Greek pepperoncini
- 3/4 c crumbled Feta Cheese (use more or less to taste)
- 4 very large boneless, skinless chicken breasts
- 1/2 c chopped or sliced Kalamata olives (or use black olives if you prefer)
- 1/2 c cherry tomato halves
- 2 teaspoons Greek Seasoning
- fresh-ground black pepper to taste
- 2 teaspoons olive oil
Instructions
Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
Remove any fat that coats each chicken breast.
Sprinkle Greek seasoning over the chicken breasts, then toss to coat all sides.
Place a frying pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Put the chicken breasts into the hot skillet, then cook each side for about 2 minutes or until brown. Transfer them onto a cutting board and allow them to cool.
Cut the tomatoes into two, crumble the feta, drain the olives and slice them, and discard the seeds from the pepperoncini and cut it.
When the chicken breasts are cool enough to handle, slice each into 3 strips.
Apply cooking spray to the inside of an 8x13-inch casserole dish. Lay the chicken strips in it and arrange them in a single layer.
Scatter the pepperoncini, tomatoes, olives, and crumbled feta on top of the chicken strips. Sprinkle salt and pepper to taste.
Place the casserole dish in the preheated oven and bake for about 25 minutes or until done. Remove from the oven.
Serve right away. Enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
