Sunday, November 8, 2009

Grams Made Kalamata Lemon Chicken

This is one of the first recipes that Grams made when I finally learned to cook in my mid-fifties. It's still one of my favorites. I always keep these ingredients in my cupboard and freezer so I can always make this.

4 skinless, boneless chicken breasts
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

Preheat oven to 400 degrees. 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.

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