Oregano chicken with Fresh tomato-Kalamata Sauce
From silverqueen 16 years ago
Ingredients
- 1-1/4 cups water shopping list
- 2/3 cup uncooked quick cooking barley shopping list
- 1 tsp. grated lemon zest shopping list
- i cup grape tomatoes, quartered shopping list
- 12 kalamata olives, coarsely chopped shopping list
- 1/4 cup snipped fresh parsley shopping list
- 1 Tbsp. red wine vinegar shopping list
- 1/2 Tbsp. evoo shopping list
- 1 medium garlic clove, crushed shopping list
- 1/4 tsp. salt shopping list
- Cooking spry shopping list
- 1 lb. chicken breast tenders, all visible fat trimmed shopping list
- 1/2 tsp. dried oregano, crushed shopping list
- 1 tsp. lemon pepper shopping list
- 1/2 cup parmesan cheese if desired shopping list
How to make it
- In a small saucepan, bring water to a boil over high heat.
- Stir in barley and lemon zest.
- Reduce the heat and simmer covered for 10 minutes until all liquid has absorbed.
- meanwhile in a medium bowl, stir together tomatoes, olives, parsley, vinegar, oil, garlic and salt.
- heat a 12" nonstick skillet over medium high heat.
- Remove from the heat and spray with cooking stray.
- Put chicken in skillet. Sprinkle with oregano and lemon pepper.
- Cook for 4 minutes until no longer pink, turning frequently.
- to serve spoon barley onto plates. Arrange with chicken on top Spoon tomato mixture over chicken
People Who Like This Dish 5
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