Ingredients Jump to Instructions ↓

  1. 2 cloves of garlic, minced

  2. 1 small onion, minced

  3. 4 boneless/skinless chicken breasts

  4. 16 oz Feta cheese

  5. 1/4 cup Parmesan cheese

  6. 1/4 cup Mozzarella

  7. Milk

  8. 16oz sour cream

  9. 1 large chopped tomato

  10. <p>oregano</p>

  11. <p>thyme</p>

  12. <p>basil</p>

  13. <p>rosemary</p>

  14. 1/2 cup white wine

Instructions Jump to Ingredients ↑

  1. Use medium heat to saute onion and garlic for a little bit in a drop of oil or butter and white wine. Add the chicken breasts and enough milk to cover the breasts halfway and begin simmering. Add the spices to your own tastes. As the chicken continues to simmer add a couple of tablespoons of sour cream to make the sauce thick. (I usually use a little over half a large carton.) Add 8 oz of the feta cheese and a couple of tablespoons of Parmesan cheese. Add the tomato. If there is not enough sauce covering the chicken, add either more milk or sour cream. When the chicken is about 3/4 or 1/2 way through, add the rest of the feta cheese. Simmer until the chicken is no longer pink inside. Serve over pasta and sprinkle the shredded mozzarella cheese on top.


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