ATHENIAN CHICKEN
3 large boneless, skinless chicken breasts, cut lengthwise in 1/2 inch strips
1/4 cup small stuffed green olives, halved
1 package (8 oz.) Feta cheese, grated
1 tablespoon chili powder
1/2 lime, juiced
10 round buttery crackers, crumbled
2 cups cooked brown rice
1 large tomato, cut in 1/4 inch slices
In medium bowl, mix chili powder and lime juice. Add chicken, stirring to coat. Refrigerate until ready to use. Spray 13" x 9" casserole dish with vegetable spray. Place rice in dish, completely covering bottom. Arrange tomato slices on rice. Sprinkle olive halves evenly over tomato and rice. Arrange chicken strips lengthwise on top. Sprinkle Feta cheese over chicken and top with cracker crumbs. Cover with foil and bake in 350 F. oven about 45 minutes or until fork can be inserted in chicken with ease.
Makes 8 servings
Source: National Chicken Council
3 large boneless, skinless chicken breasts, cut lengthwise in 1/2 inch strips
1/4 cup small stuffed green olives, halved
1 package (8 oz.) Feta cheese, grated
1 tablespoon chili powder
1/2 lime, juiced
10 round buttery crackers, crumbled
2 cups cooked brown rice
1 large tomato, cut in 1/4 inch slices
In medium bowl, mix chili powder and lime juice. Add chicken, stirring to coat. Refrigerate until ready to use. Spray 13" x 9" casserole dish with vegetable spray. Place rice in dish, completely covering bottom. Arrange tomato slices on rice. Sprinkle olive halves evenly over tomato and rice. Arrange chicken strips lengthwise on top. Sprinkle Feta cheese over chicken and top with cracker crumbs. Cover with foil and bake in 350 F. oven about 45 minutes or until fork can be inserted in chicken with ease.
Makes 8 servings
Source: National Chicken Council
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