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Greek Isle Chicken Recipe
A mix of Mediterranean-style vegetables sautéed with white wine, capers, pepperoncini and fresh herbs folded into Tyson® FC All Natural*, Low Sodium Pulled Reverse Blend 65/35 Dark/White Meat. Served atop wilted greens and cous cous or as a toasted sandwich.
Ingredients
YIELDS: APPROX. 4 1/2 POUNDS
| AMOUNT | MAIN INGREDIENTS |
|---|---|
| 2 lbs. | Tyson® FC All Natural*, Low Sodium Pulled Reverse Blend 65/35 Dark/White Meat |
| 12 oz. | Onions, diced |
| 6 oz. | Tomatoes, diced |
| 1 1/4 oz. | Garlic, fresh minced |
| 5 oz. | White Wine (optional) |
| 4 oz. | Capers |
| 3 oz. | Lemon juice, fresh |
| 5 oz. | Pepperoncini, sliced |
| 8 oz. | Roasted Chicken Stock |
| 2 Tbsp. | Thyme leaves, fresh |
| 1 tsp. | Rosemary, fresh, chopped |
| 1 Tbsp. | Oregano leaves, fresh, chopped |
| 1/2 Tbsp. | Black Pepper |
| As needed | EVOO |
Directions
Step 1. In a large sauté pan, sauté the onions until they start to caramelize.
Step 2. Add the tomatoes & garlic and sauté until the garlic edges start to turn brown.
Step 3. De-glaze with white wine. Add the capers, lemon juice and pepperoncini.
Step 4. Add chicken stock and bring up to a light simmer. Add in the black pepper and herbs, stir.
Step 5. Add the pulled chicken and gently fold the chicken into the sauce.
*Minimally processed, no artificial ingredients
Application Uses
MEAL
Dinner
Lunch
CUISINE
Mediterranean
MAIN INGREDIENTS
Chicken
