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Mediterranean Chicken

Mediterranean Chicken recipe
photo by:kraft
Chefs call using more than one form of the same ingredient layering—key to the intense tomato flavor in this Mediterranean chicken dish.
5 min
20 min
4 servings
Magazine Acquisition
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I made this for birthday party, and everyone loved it!
Next time I will marinate the chicken in Kraft Tuscan House Italian dressing to give the chicken a little more flavor. Added artichoke hearts and cooked it in the slow cooker and it turned out great. Will definitely make this again!
I didn't have sun-dried tomato dressing so I just used Itallian and I substitued the green olives for black. I stuck all the ingrediants in a crock pot and it turned out perfect! My husband loved it, will definatly make this again.
This was awesome!
Absolutely loved this recipe. I cooked it in a crockpot all day and it was so moist and tasty. What suprised me was my picky "I don't like tomatoes" daughter ate it also.
Very simple, moist chicken. I pan seared in EVOO with salt, pepper and oregano seasoned on the chicken. I used feta cheese stuffed green olived and then topped with crumbled feta cheese. The olives were a bit overpowering for the chicken. May try kalamata or black olives next time.
We loved this. Are going to try using black olives next time.
Made while kids were out of town. Hubby and I thought was edible but will not make this again. My kids would not of eaten this!
I have been begged by famliy to keep making this, and I agree it is wonderful. I did however make a couple changes. I used ground oregano and dusted each side of the breasts as they were browning. And I used (2) cans un-drained Diced Tomatoes with garlic,& basil in lieu of the Italian Tomatoes which I could not find @ my store, this also makes a nice amount of 'gravy' or 'sauce' for your rice. And I opted out of adding any additional garlic. The garlic in the diced tomatoes added enough and I also added about a 1/3 cup of water to allow the chicken to steam cook for about 15min once browned. This is so delicious and we normally hate olives. I add extra because they add such a nice flavor and they taste great too. And a tip- the longer you can leave this simmering the moister more flavorful the whole pot becomes. I normally leave it for at least 30min. just simmering. WE LOVE this recipe.
we all liked it, Terry asked me to make this again.
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