GREEK CHICKEN

2ea      Patuxent Farms            3oz boneless/skinless chicken breast

1oz      I/GLD                          salad cut artichoke hearts

1oz      Monarch                      IGF chopped spinach

½ oz    I/GLD                          Kalamata olives

½ oz    Roseli                           julienne sun dried tomatoes

½ tsp    I/GLD                         capers

2oz       Monarch                     white wine

½ tsp    Roseli                         chopped garlic

1oz       Glenview Farms         crumbled feta cheese

                                                Salt and pepper to taste

1tsp       Bellagio                     extra virgin olive oil

Method: sauté the chicken breast until golden brown on both sides in vegetable oil. Drain off cooking oil and add the artichokes, spinach, olives, sun dried tomatoes, garlic, capers, wine and salt n pepper simmer for a few minutes. Remove from heat add the feta cheese and olive oil, toss to mix and serve.

Yield: one serving