This is a recipe I got from BHG.com. They call it "Greek-Style Chicken Skillet" but there really isn't much Greek about it so I renamed it for my personal recipe collection.
Zucchini Chicken Skillet
4 skinless, boneless chicken breast halves
Greek seasoning or salt and pepper
1 tbsp olive oil
1 ½ cups zucchini, sliced (1 medium)
1 medium onion, diced
2 cloves garlic, minced
¼ cup water
10.75 oz. can condensed tomato soup
2 cups hot cooked couscous or orzo
½ cup crumbled feta cheese (2 oz.)
Preheat oven to 250°. Sprinkle chicken with seasoning. In a 12” skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170° on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm in oven.
Add zucchini, onion, garlic, and more seasoning to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in soup. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.
To serve, divide couscous or orzo among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese.
Makes 4 servings.
I liked this. It's nothing fancy, but a nice simple meal that is perfect for a busy weeknight. I made a few changes from the original recipe. First, it called for salting the chicken before browning. I have some Greek seasoning in my pantry (Penzey's) and I thought that would "Greek" it up a bit more. It added a lot more flavor than regular salt would have. I'm sure Greek seasoning is available in the grocery store as well. The only other thing I changed was to use the oven to keep the chicken warm. I didn't think it would stay very warm just sitting in foil, so I turned the oven on low, covered them with foil, and put them in there while I finished the zucchini. That worked very nicely.
You'll notice in the picture that I used couscous. I had every intention of using orzo (it's Greekier), but discovered that I didn't have any. Oops. So I used couscous. It was good with the couscous, but I will try it with orzo next time.
A reviewer on the website where I got it said to make it more Greek you could use canned diced tomatoes with oregano and basil in place of the tomato soup. That sounds like a good idea. I think I will try that next time. I think that if you make that change, use Greek seasoning, and use orzo instead of couscous, maybe you really could call it Greek-style!
Lena liked it too. I cut up the chicken and zucchini for her and she gobbled it all up.