Karen’s Mediterranean Chicken with Feta

Karen’s Mediterranean Chicken with Feta Cheese
  1. 8 oz orzo pasta
  2. 1 lb. boneless, skinless chicken breasts
  3. 2 teaspons olive oil
  4. 1 large onion, chopped
  5. 2 teaspoons minced garlic
  6. 1 teaspoon s.a.l.t. Sisters Mediterranean Rub
  7. ½ cup dry white wine
  8. 1 can (14 oz) chopped tomatoes with garlic & oregano
  9. 4 oz feta cheese
  10. ½ cup chopped fresh parsley
  1. Bring 2 ½ quarts of water to boil in a large pot. Add the orzo and cook 8 minutes until tender. Drain and set aside.
  2. Heat oil over medium heat in a deep 12” non-stick skillet. Add chopped onion. Cut chicken into bite-size pieces and add to skillet. Raise heat to medium high and cook for 3 – 4 minutes, stirring until chicken is no longer pink on outside. Add the garlic, oregano, and basil. Stir frequently.
  3. When chicken is cooked through, stir in wine and cook 1 minute. Add the tomatoes with their juice and the feta cheese. Add parsley. Stir and cook 1 more minute. Serve over hot, drained orzo.
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