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GREEK CHICKEN BREASTS

Category:    Chicken
Yield: 4 servings
 
      4    Skinless, boneless chicken               -tomatoes, seeded and
           -breast halves                           Coarsely chopped
      1 tb Olive oil                         1/2 ts Dried basil
           Freshly ground pepper, to         1/2 ts Dried marjoram
           -taste                            1/2 c  Pitted, sliced black olives
    1/2 c  Dry red wine                      1/4 c  Minced fresh parsley
      4    Fresh or canned plum           
 
  Heat the olive oil in a large skillet over medium heat.  Add the chicken
  and cook for 5 minutes until golden, turning once.  Add more oil if
  necessary.  Stir in the remaining ingredients except the olives and
  parsley.  Bring to a boil; reduce the heat to low, cover, and simmer for 20
  to 25 minutes or until the chicken is almost cooked through.  Uncover and
  increase the heat to medium-high.  Cook for an additional 5 minutes or
  until the liquid is reduced by one-third.  Stir in the olives and parsley
  and heat through.
  
  Makes 4 servings.

 

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