Chicken Athenos

Contributed By: Kay Davis


A delightful Greek-inspired dish that's infused with
cinnamon and lemon and topped with feta cheese. Serve
with a favorite taverna salad.


Juice of 1 lemon
2 cinnamon sticks
4 cloves garlic, minced
1 can (16 ounces, diced tomatoes with basil
1 bay leaf
1/8 teaspoon black pepper
1/4 cup dry sherry or Madeira
1 onion, chopped
1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 4 pieces
1 teaspoon olive oil
1/4 cup crumbled feta cheese
12 ounces broad noodles
Sprigs of fresh mint, for garnish

Makes 4 servings


Combine the lemon juice, cinnamon, garlic, tomatoes, bay leaf, pepper, sherry, and onions in the crockery pot.
Brown the chicken on both sides in the oil in a nonstick skillet over medium- high heat, 2 to 4 minutes. Transfer the chicken to the crockery pot. Cover and cook on LOW for 4 to 6 hours. Discard the bay leaf. In the last half-hour, cook the noodles separately; drain and keep warm. Serve topped with chicken and Feta cheese.

Cook's note: Since the time of Greek mythology, mint has been a symbol of hospitality. Fora flavor twist fit for the gods, garnish this dish with a few fresh mint sprigs.

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