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This is a recipe for chicken breast that's sort of half Italian and half greek.
I used to date this girl who was half Italian and greek, and she lived in Brigeport, therefore this recipes is called bridgeport chicken.
Anyway, here's how it's made:
Cut 2 1/2 chicken breasts into roughly 2 1/2" pieces.
Toss in a pan, sprinkle with garlic powder.
While it's cooking peel about 7 Garlic cloves toss them in once the chicken starts turning white.
Next add in 2 cans of 6 1/2 oz. drained mushrooms (fresh Portabella are even better) But I didn't have them on hand.
Along with about 30 oz. of drained spanish olives.
Stir it all a few times.
Next add in a light greek vinaigrette salad dressing.
At this point, it's up to how you want the meal,you can cook it a little longer and serve for a gravy consistency or let it cook out a little more for more of a stir fry type dish, (which I prefer)
The pic shown is the finished product.
I used to date this girl who was half Italian and greek, and she lived in Brigeport, therefore this recipes is called bridgeport chicken.
Anyway, here's how it's made:
Cut 2 1/2 chicken breasts into roughly 2 1/2" pieces.
Toss in a pan, sprinkle with garlic powder.
While it's cooking peel about 7 Garlic cloves toss them in once the chicken starts turning white.
Next add in 2 cans of 6 1/2 oz. drained mushrooms (fresh Portabella are even better) But I didn't have them on hand.
Along with about 30 oz. of drained spanish olives.
Stir it all a few times.
Next add in a light greek vinaigrette salad dressing.
At this point, it's up to how you want the meal,you can cook it a little longer and serve for a gravy consistency or let it cook out a little more for more of a stir fry type dish, (which I prefer)
The pic shown is the finished product.
