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This recipe for GREEK CHICKEN over ORZO, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Wednesday, November 5, 2008


8 oz orzo
3-1/2 c. chunky seasoned chicken, defrosted, if frozen
1 can (14-1/2 oz. stewed tomatoes
1 small can (8 oz.) no salt added tomato sauce
1 can (14 oz.) quartered artichoke hearts, (not marinated)
1 large can (3.8 oz.) sliced black olives
tsp. dried oregano leaves
tsp. dried basil leaves
c. crumbled reduced fat feta cheese, or more, to taste

Place the orzo into boiling unsalted water and cook according to package directions, about 7 to 8 minutes.

Place the Chunky Seasoned Chicken in a skillet over medium heat. Add the tomatoes and tomato sauce. Drain the artichoke heart and add them to the skillet. (If your artichoke hearts are whole or in big pieces, coarsely chop them.) Drain the olives and add them to the skillet. Add the oregano and basil and stir to mix well.

Raise the heat to medium high and bring the mixture to a boil stirring from time to time. Reduce the heat to low and simmer until the orzo is cooked. Drain the orzo. Serve the chicken at once over a bed of hot orzo., Garish each serving with 1 T. feta cheese.

Chunky Seasoned Chicken:
2 tsp. olive oil
2 large onions (for about 2 c. chopped)
2-1/2# boneless, sinless chicken breast halves.
1 T. bottled minced garlic
1 T. Worcestershire sauce

In an extra deep, 12 nonstick skillet heat the oil over medium heat. Peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring from time to time.

Cut the chicken into bite-size pieces. When all of the chicken is cut, add it to the pan and raise the heat to high. Cook stirring constantly until the chicken is cooked through, about 5-6 minutes.

Add the garlic and Worcestershire. Stir well and cook 30 seconds more. Remove skillet from heat.

Remove half the chicken mixture (including about half of the juices), about 3-1/2 c. loosely packed, to a freezer container and set aside to cool.

Return to pan to the heat and proceed with the recipe for Greek Chicken over Orzo. The remaining chicken may be refrigerated for 2 days or frozen for up to a month. The chunky seasoned chicken makes about 7 cups for about 8 servings.




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