Greek Chicken

 Greek Chicken

2 teaspoons olive oil

4 chicken breast halves on the bone, skin removed

1/2 medium onion, minced

2 cloves garlic, minced

1 − 14 1/2 ounce can cut−up tomatoes

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

1/2 cup Greek olives, cut in half and pitted

1 tablespoon lemon juice

1/4 cup minced parsley

In a large nonstick skillet, heat olive oil over medium heat.

Brown chicken on both sides. Add onion and garlic; cook 2 minutes.

Add tomatoes with their liquid to the pan with the cinnamon,

cayenne, salt, pepper and olives. Simmer, covered, 15 minutes.

Turn chicken and continue cooking 10−15 minutes, until chicken

tests done. Remove chicken to a warm platter. Bring sauce to boil

with lemon and parsley. Boil a few minutes until slightly

thickened. Pour over chicken. Serve with rice or noodles.

Greek Chicken