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Mushroom & Sundried Tomato Greek Chicken Breast
1 Min Read
Diane Ridge
YIELD: 24 servings
The savory flavors of Greece enhances this tempting dish. |
24 unbreaded chicken breasts, 4 oz. each
1 oz. margarine, melted
1/2 tsp. salt, or more to taste
1/4 tsp. white pepper
Sauce: 1 Tbsp.,11/2 tsps. olive oil
6 oz. onions, diced
3 cloves fresh garlic
21 oz. sundried tomato bits
6 oz. sliced mushrooms
1/4 tsp. oregano leaf, or more to taste
1/4 cup real lemon juice (Shriver)
3/4 cup Sauterne cooking wine
white pepper, to taste
salt, to taste
1 Tbsp. butter, melted
4 oz. feta cheese, crumbled
1. To grill chicken breast: Brush both sides of chicken breasts with melted margarine. Grill 5 to 7 minutes on each side, seasoning lightly with salt and pepper, unitl the internal temperature reaches 165°F. being sure not to overcook.
2. Feather 12 chicken breasts into each of two full size shallow steam table pans.
3. FOR THE SAUCE: Heat olive oil and sautè onions, garlic, sundried tomatoes and mushrooms until onions are crisp-tender. Add oregano, lemon juice, wine and salt and pepper to taste. Add melted butter and heat to temperature.
4. Ladle sauce over chicken breasts. Top each with crumbled feta cheese (do not melt) and take to serving line.
Recipe submitted by Beverly Rambo, office of culinary services, Miami Uuniversity, Miami, OH
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