| Greek Marinated Chicken In a non-reactive container cover boneless, skinless chicken breast with white wine and a little lemon juice. Also toss in some crushed garlic and fresh rosemary and whole black peppercorns. Marinate up to overnight. Heat a couple tablespoons of olive oil in a skillet until almost smoking and then saute your chicken breast until done on both sides. During the last couple of minutes of saute time, add some chopped garlic, olives of your choice (we like kalamata,) a little chopped prosciutto ham (or bacon or any other ham or no ham at all,) a little crushed red pepper and some fresh or dried oregano to taste. If the material in the pan becomes too dry, add a little white wine or chicken stock. Heat through and serve with pasta or some mashed potatoes. Top with feta cheese. Enjoy! |