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Greek Chicken Saganaki | Quick & Aromatic
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25 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststücke in würziger Tomatensauce mit Kalamata-Oliven und cremig geschmolzenem Feta. In nur 25 Minuten zubereitet – ein mediterraner Hochgenuss für die schnelle Feierabendküche!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry and cut it into bite-sized pieces. Finely chop the red onion and garlic cloves. Roughly chop the fresh parsley and crumble the feta into coarse pieces with your hands.
Cooking instructions
Heat the olive oil in a large pan over medium-high heat. Add the chicken pieces, season with table salt and black pepper, and fry for about 4–5 minutes until golden brown all over. Then remove from the pan and set aside briefly.
Sauté the chopped red onion and garlic in the same pan for about 2 minutes until translucent. Briefly toast the dried oregano until fragrant.
Chef's tip
For a particularly nice crust, you can place the ovenproof pan under the oven grill for 2–3 minutes before serving.
Instead of Kalamata olives, mild green olives or a handful of capers are also suitable for a delicate tangy flavour.
Nutritional values
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