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Greek Chicken

Serve this Greek-styled chicken over rice. For an extra Mediterranean flare, try sprinkling a little feta cheese over it before serving.

  • 4 to 6 skinless chicken breasts
  • 1 lg. can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 can sliced mushrooms
  • 1 can (4 ounces) sliced ripe olives
  • 2 cloves garlic, minced
  • 1 tbsp. lemon juice
  • 1 tsp. dried leaf oregano
  • 1/2 cup chopped onion
  • 1/2 c. dry white wine (optional)
  • Salt to taste

Pre-bake the breasts in a 350 degree oven for about 30 minutes. Cube up the chicken and combine with the rest of the ingredients in a crockpot. Cook on low for 4-5 hours. Serves 4-6.

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