Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
  • 5 star values: 1

The secret to the rich flavor of this dish is to brown the chicken on both sides until it's golden before finishing it in the oven, creating a well-caramelized crust. Test the pan with a droplet of water to make sure it's hot enough before adding the chicken–the water should sizzle when it hits the pan.

Recipe by Oxmoor House January 2008

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Credit: Oxmoor House

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
4 servings (serving size: 1 chicken breast half and 3/4 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • . Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.

  • . Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.

  • . Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.

  • . Place chicken on top of tomato mixture, and place pan in oven. Bake at 400° for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

323 calories; fat 14.7g; saturated fat 1.4g; protein 40.2g; carbohydrates 8.5g; cholesterol 99mg; iron 1.6mg; sodium 835mg; calories from fat 41%; fiber 1.5g; calcium 35mg.
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