Recipe - Greek Island Chicken

Waldine Van Geffen VGHC42A
4 Chicken breast halves; skin,
bone
2 tablespoon Olive oil
1 Onion; chopped
3 cl Garlic; minced
1 Red bell pepper; cut strips
1 One half ounce Sundried tomato halves; no
oil
1 One half cup Dry white wine
1/3 cup Pitted ripe olives; cut or sliced up
1 Lemon; cut or sliced up
1 One half teaspoon Cinnamon
1 teaspoon Honey
Salt and pepper
Parsley; chopped, garnish

In large skillet over medium heat, saute chicken breasts in oil about 5
minutes, turning once. Add onion, garlic and red pepper. Saute, stirring
often, about 4 minutes until onion is limp. With kitchen shears, halve
tomato halves; stir into skillet with remaining ingredients except parsley.
Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until
chicken is tender and sauce is slightly reduced. Sprinkle with chopped
parsley. Serve over rice, if desired. Source: Sonoma SunDried Tomatoes
(wrv)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini