Kalamata-Lemon Chicken
Source: Better Homes and Gardens
Makes 4 servings
Prep: 10 minutes
Bake: 35 minutes
Ingredients
1 to 1-1/4-pound skinless, boneless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
Hot chicken broth (optional)
Fresh snipped oregano (optional)
Directions
1. Preheat oven to 400 degree F. In a 4-quart Dutch oven brown chicken
in hot oil over medium-high heat for 5 minutes, turning once. Stir in
orzo, olives, the can of broth, lemon wedges, lemon juice, Greek
seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black
pepper. Cover; bake for 35 minutes or until chicken is tender and no
longer pink. (170 degree F).
2. Serve in shallow bowls with additional broth, if desired. Top with
snipped oregano. Makes 4 servings.
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
"Coming generations will learn equality from poverty, and
love from woes."
-Kahlil Gibran,
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤* `´·
.¸) `´·.¸)
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
