Ingredients:
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons all purpose Greek seasoning
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 red bell peppers, chopped
1 small onions, thinly sliced
1/2 cup dry white wine
1/2 cup chicken broth
16 small black olives, pitted
4 cups rice, cooked
2 teaspoons fresh flat-leaf parsley, chopped
Directions:
Combine first 3 ingredients; sprinkle evenly over chicken.
Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 5 minutes on each side or until browned. Remove chicken.
Add bell pepper and onion to skillet; saute 5 minutes or until tender. Stir in wine and broth, stirring to loosen particles from bottom of pan. Stir in olives. Return chicken to skillet.
Bring to a boil. Remove skillet from heat.
Bake, covered, at 350F for 30 minutes or until chicken is done. Combine rice and chopped parsley. Serve chicken over rice.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.