1 tbsp olive oil
2 lb boneless skinless chicken breasts
Juice of 2 lemons
2 cinnamon sticks
6 tsp minced garlic
1 can (28-oz) diced tomatoes, do not drain
1 bay leaf
1/2 cup water
1/2 tsp black pepper
2 medium yellow onions, chopped
1 pkg (16-oz) wide noodles, cooked, for serving
1/2 cup feta cheese
Heat oil in a large skillet. Add chicken and brown lightly.
Combine lemon juice, cinnamon, garlic, tomatoes, bay leaf, pepper, water and onions in a crock-pot. Add chicken.
Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.
Discard cinnamon sticks and bay leaf. Serve chicken and sauce over the cooked noodles.
Sprinkle cheese on each serving.
Yield: 6 to 8 servings
Juice of 2 lemons
2 cinnamon sticks
6 tsp minced garlic
1 can (28-oz) diced tomatoes, do not drain
1 bay leaf
1/2 cup water
1/2 tsp black pepper
2 medium yellow onions, chopped
1 pkg (16-oz) wide noodles, cooked, for serving
1/2 cup feta cheese
Heat oil in a large skillet. Add chicken and brown lightly.
Combine lemon juice, cinnamon, garlic, tomatoes, bay leaf, pepper, water and onions in a crock-pot. Add chicken.
Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.
Discard cinnamon sticks and bay leaf. Serve chicken and sauce over the cooked noodles.
Sprinkle cheese on each serving.
Yield: 6 to 8 servings
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