Greek Island Chicken

-Waldine Van Geffen VGHC42A 4 Chicken breast halves; skin,

-bone 2 tb Olive oil

1 Onion; chopped

3 cl Garlic; minced

1 Red bell pepper; cut strips

1 1/2 oz Sun-dried tomato halves; no

-oil 1 1/2 c Dry white wine

1/3 c Pitted ripe olives; sliced

1 Lemon; sliced

1 1/2 ts Cinnamon

1 ts Honey

Salt and pepper Parsley; chopped, garnish In large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once. Add onion, garlic and red pepper. Saute,

stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves; stir into skillet with remaining ingredients except parsley. Cover and simmer 15 minutes. Remove cover and cook 5 more minutes until chicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley. Serve over rice, if desired. Source: Sonoma Sun-Dried Tomatoes (wrv)