Kalamata-Lemon Chicken
SUBMITTED BY : Marcus PREPARATION TIME: 35 COOKING TIME : 10 SERVINGS : 4

DESCRIPTION:

Chicken made with a different twist using different flavorings

INGREDIENTS:

1 to 1-1/4-pound skinless, boneless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
Hot chicken broth (optional)
Fresh snipped oregano (optional

DIRECTIONS:

1. Preheat oven to 400 degree F. In a 4-quart Dutch oven brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Stir in orzo, olives, the can of broth, lemon wedges, lemon juice, Greek seasoning, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover; bake for 35 minutes or until chicken is tender and no longer pink. (170 degree F).

2. Serve in shallow bowls with additional broth, if desired. Top with snipped oregano.

SHOPPING LIST :

1 to 1-1/4-pound skinless, boneless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon
1 teaspoon dried Greek seasoning
Hot chicken broth (optional)
Fresh snipped oregano (optional

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