Chicken fillet with feta cheese and olives

Submitted by enr on 25 Nov 2010
400 g chicken fillet
20 g butter
1 lemon
1 cup white wine
3-4 cloves garlic
1 onion
50 g olives
100 g feta cheese
2 tomatoes
salt, pepper
oregano, a few basil leaves
olive oil
The surface of the fillet to make cross cuts. Grate the zest and sprinkle over the fillets. Half cloves garlic finely and also put in the meat. Add the juice of half a lemon and white wine. Add salt, pepper and oregano. Watered with olive oil. Thus marinated meat was allowed to cool for at least 30 minutes. Chop the remaining garlic and finely and olives - on wheels. Peel the tomatoes and their flesh part is cut into small pieces. Chicken fry in butter for 3 minutes on each side, then leave the country. In the same fat, put onion, garlic and tomatoes, pour a portion of the marinade. Chicken fillet returns to the sauce, add the olives and crumbled feta cheese. Stew on a slow fire, and finally sprinkle with basil.
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25 Nov 2010