Recipe by Campbell's Kitchen
"You'll get all the flavors of the Mediterranean in this dish featuring pan-seared chicken breasts in a sauce made with sun-dried tomatoes, chicken stock, garlic and lemon. Topped with olives, capers, fresh basil and feta, the result is a restaurant-quality meal that's ready in less than an hour!"
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1 1/2 cups
Swanson® Chicken Stock
sun-dried tomatoes, cut into thin strips
1 1/4 pounds
skinless, boneless chicken breast halves
Salt and coarsely ground black pepper
pitted kalamata olives, cut in half
capers, rinsed and drained
fresh basil leaves, cut into very thin strips
crumbled feta cheese
Hot cooked couscous or orzo
I will cut back on the lemon juice but the flavors with a spinach side salad and a glass of red wine were delicious. I used rice instead of couscous and put that on the bottom of the dish with the chicken on top. This one's a keeper. Excellent meal!
This "Pan-Seared Mediterranean Chicken" is absolutely wonderful. I used goat cheese instead of feta.
Very easy very awesome! 3rd time
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Seared Mediterranean Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 671
** Calories from Fat: 165
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