Looking for a quick and easy meal? Our Chicken Saganaki is the perfect option for a delicious dinner on a week night.
1 ½ lbs. Boneless Skinless Chicken Breast, cubed
3 TBS Mount Egaleo EVOO
1 Small Onion, finely chopped
3-4 Garlic Cloves, sliced
1 Jar of Elli & Manos Spread
¾ cup water
Roasted Garlic Sea Salt & freshly ground black pepper, to taste
1 cup Feta Cheese, crumbled
4-6 Scallions, finely chopped
Preheat oven to broil on high.
Place the chicken cubes on a tray or in a shallow bowl and season both sides with salt, black pepper& Tzatziki Rub.
Heat a ovenproof skillet or Dutch oven over medium-high heat. Add olive oil and ⅓ of the chicken cubes making sure to not crowd the pan. Sauté the chicken for 1-2 minutes per side until lightly brown. Transfer onto a plate and do the same with the remaining chicken.
Lower the heat to medium-low and cook the onions and garlic for about 8-10 minutes or until slightly golden, translucent, and soft.
Add tomato spread, & water. Cook the sauce until it reduces and thickens.
Put all of the chicken into the pan, top with crumbled feta cheese, and bring to a boil.
Transfer the pan to the oven on the center rack and cook for about 5-8 minutes or until the cheese melts, the sauce is bubbly and slightly charred.
Garnish with scallion slices. Serve with our orzo pasta& Tzatziki sauce.