Friday, December 18, 2009

Mediterranean Chicken

If you're like me, during the holiday season you don't have a lot of time to spend on the every-night dinners (sigh, or on your blog either)--too much baking, cleaning, wrapping, and shopping to do! During this time of year, I rely on tested meals that take 30 minutes or less to cook. Martha's Mediterranean Chicken is one of my favorites in that category. It's simple (which translates to affordable) and doesn't require a lot of time or babysitting. It's gorgeous when it comes out of the oven: a sizzling pan of gold and crimson and deep, olive purple.

I use an iron skillet because you can transfer it from the stove top to the oven. I also use skinless chicken breasts, and I don't feel I've been missing out...

I usually serve this with cous cous and a salad or green vegetable.

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