Greek Style Chicken
|Chicken breast halves||1 1⁄2 Pound (4 Halves)|
|Garlic||8 Clove (40 gm), minced|
|Olive oil||2 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
|Ground cloves||1 Dash|
|Frozen small whole onions||6 Ounce (1 1/2 Cups)|
|Orzo/Rosamarina||1 Cup (16 tbs)|
1. Skin chicken, if desired. Rinse chicken; pat dry. In a large pot cook chicken and garlic in hot oil 15 minutes or till chicken is lightly browned, turning often to brown evenly. Drain off fat.
2. Meanwhile, stir together tomato sauce, water, vinegar, salt, pepper, and cloves. Stir in onions. Pour sauce over chicken. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or till chicken is tender and no longer pink. Cook orzo according to package directions; drain.
3. Use a slotted spoon to transfer chicken to a serving platter; keep warm. Simmer sauce, uncovered, 5 to 10 minutes more or till thickened.