GREEK CHICKEN
kathryn bresnahan
ingredients
- CHICKEN TENDERLOINS
- OREGANO
- LEMON PEPPER
- MUSHROOMS
- ONIONS
- 1/2 CUP WHITE WINE
- SUN DRIED TOMATOES
- ARTICHOKE HEARTS
directions
- 1
SPRINKLE LEMON PEPPER AND OREGANO ON CHICKEN TENDERLOINS AND BROWN IN OLIVE OIL.
- 2
PLACE CHICKEN IN CASSEROLE DISH
- 3
COOK SLICED MUSHROOMS AND ONIONS IN EVOO UNTIL TENDER.
- 4
ADD TO CHICKEN ALONG WITH 1/2 CUP WHITE WINE, CHOPPED SUN DRIED TOMATOES, AND DRAINED,MARINATED ARTICHOKE HEARTS. SPRINKLE WITH FETA CHEESE, CRUMBLED. BAKE AT 350% FOR 30 MINUTES
Source: kathryn
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