Great as a main or side dish.
- Carbohydrate 17.0747100045373 g
- Cholesterol 1.80000000152163 mg
- Fat 0.901617500608652 g
- Fiber 1.6055749591887 g
- Protein 3.1116550013572 g
- Saturated Fat 0.207705750162815 g
- Serving Size 1 1 Serving (238g)
- Sodium 101.447750076241 mg
- Sugar 15.4691350453486 g
- Trans Fat 0.192309000042606 g
- Calories 87 calories
Step-by-step
- Combine chicken and seasoning in medium bowl; mix well. Cut onions into thin wedges.
- Cook chicken in heated large non-stick frying pan until browned all over and cooked through. Remove pan, keep warm.
- Cook onion, garlic and stock in same pan, covered, about 10 minutes or until onion is very soft. Remove lid; simmer until liquid has evaporated. Add vinegar; cook, stirring until onion is caramelized. Add tomatoes; cook until just softened.
- Slice chicken; serve topped with sauteed tomatoes, cheese and basil.
Standard Greek chicken plates rely on heavy oregano and lemon marinades that leave lean meats dry after reheating, but this preparation takes a different route entirely by pairing tenderloins with a pan-sauce of reduced stock and balsamic vinegar. When building the onion base, covering the pan for ten minutes traps moisture to soften the tissue completely before the lid is removed to drive off residual water and trigger browning. This specific evaporation phase requires steady attention so the natural sugars do not scorch against the metal surface. Leftover portions demand deliberate handling because lean poultry dries out quickly in storage, making it wise to keep the tomato-onion topping and the sliced protein in separate airtight containers for up to two days at or below four degrees Celsius. Recombining them requires gently warming the components in a skillet over low heat with a splash of water rather than using a microwave, which turns tenderloins rubbery and melts the crumbled cheese into an oily film. Adjusting the batch size for larger groups is straightforward since the cooking times remain largely stable, though overcrowding a standard twelve-inch skillet will trap steam and prevent the onions from caramelizing properly.
