I had this recipe in my "to try" stack for a while and can't remember whether or not I got it from here. If so, then bless your soul for providing it. If not, you guys should try this. It's really, really great and very easy to make (despite having to slice the chicken).
<table style="width: 437pt; border-collapse: collapse;" border="0" cellspacing="0" cellpadding="0" width="582"> <tbody> <tr style="height: 15.75pt;" height="21"> <td class="xl25" style="background-color: transparent; width: 437pt; height: 15.75pt; border: #ece9d8;" width="582" height="21">
NANCY WISSER'S MEDITERRANEAN CHICKEN</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20"></td> </tr> <tr style="height: 14.25pt; mso-height-source: userset;" height="19"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 14.25pt; border: #ece9d8;" width="582" height="19">
1 1/2 to 2 lbs boneless skinless chicken breasts, sliced thin</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
1/2 cup freshly squeezed lemon juice</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
1 large clove garlic, more to taste or use the jarred refrigerated kind</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
3/4 to 1 cup fresh parsley, roughly chopped or pulled apart</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
1/2 cup extra virgin olive oil</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
1/2 tsp dried oregano</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
1/2 tsp dried sweet basil
1/2 tsp salt
</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
1/4 tsp pepper</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
14.5 oz can petite diced tomatoes, drained (I used the ones with garlic and olive oil)</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
1/2 lb feta cheese </td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20"></td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
Preheat oven to 350</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
Prepare a 13 X 9 casserole pan</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20"></td> </tr> <tr style="height: 30pt;" height="40"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 30pt; border: #ece9d8;" width="582" height="40">
In bowl mix lemon juice, garlic, parsley, olive oil, oregano, sweet basil, salt and pepper.</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
Spread half in the bottom of your 13 X 9 pan. It will be very thin</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
Cover with 1/2 of the tomatoes. Again, very thin.</td> </tr> <tr style="height: 30pt;" height="40"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 30pt; border: #ece9d8;" width="582" height="40">
Lay chicken in a single layer over tomatoes then cover with the second half of the tomatoes then the second half of the parsley mixture.</td> </tr> <tr style="height: 15pt;" height="20"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 15pt; border: #ece9d8;" width="582" height="20">
Top with feta cheese sliced thin or crumbled over the top, almost covering it all.</td> </tr> <tr style="height: 31.5pt; mso-height-source: userset;" height="42"> <td class="xl24" style="background-color: transparent; width: 437pt; height: 31.5pt; border: #ece9d8;" width="582" height="42">
Bake for 45 minutes altogether, covered with aluminum foil for the first 35 minutes then uncovered for the last 10 minutes to lightly brown the feta</td> </tr> </tbody> </table>
Blogs & Forums
