Tuesday, May 26, 2009

Mediterranean Chili

Fusilli was inspired to make this when they didn't have the ingredients she was looking for at the local store. I'm calling it mediterranean chili because that's how it turned out. I think this could also work with fish instead of chicken.

• Heat olive oil in a pan. Once hot, brown the chicken breasts (bone in) on both sides. Remove and set aside.
• In the same pan, sauté onions and then add red pepper
• Add garlic, white wine and chicken. Turn temp. to low and cover until the chicken is cooked through
• Remove chicken, set aside to cool
• Add white beans and tomato, simmering until heated through
• Shred the chicken, adding it back with chopped Kalamata olives and cilantro
• Top with crumbled feta cheese and serve

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