Shelly's Recipe

GRECIAN CHICKEN

Category: Chicken

4 split chicken breasts
3/4 cup olive oil and vinegar salad dressing, divided
1 tbsp dried lemon peel
2 medium onions, quartered
1/2 cup sliced zucchini and chopped red bell pepper
1 (14 1/2 oz) can diced, seasoned tomatoes, undrained
Salt and pepper, to taste
1 cup Greek olives, seeded
1/4 cup crumbled feta cheese

Place chicken in a resealable bag. Pour 1/2 cup salad dressing over chicken; close bag and toss to coat.

Preheat oven to 350. Drain chicken and place in a greased baking dish; discard lefotover marinade. Sprinkle chicken with lemon peel, salt and pepper. Cook chicken, uncovered, for 50-55 minutes or until done.

Meanwhile, in a saucepan, combine remaining dressing, vegetables and tomatoes and simmer until all the vegetables are tender. Season for salt and pepper. Stir in olives.

Place chicken on a serving plate and spoon tomato mixture over and sprinkle with feta cheese.

NOTE: This is good with fried eggplant.