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Nutrition Facts
Serving Size 370 g
(Approx. 4 Servings)
Amount Per Serving
Calories 610 Calories From Fat 330
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1760 mg 73%
Total Carbohydrate 44 g 15%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 22 g
Vitamin A 15% Iron 20%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Greek Chicken

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1/2 cup(s) basil, chopped
4 H-E-B Peeled Garlic
1/2 cup(s) Peleponnese Gourmet Black Pitted Kalamata Olives, coarsely chopped
1 large tomato
1/2 cup(s) H-E-B Baker's Scoop All Purpose Flour
1 Tsp H-E-B Iodized Salt
1 Tsp H-E-B Black Pepper
1 Lb H-E-B Natural Breast Tenders
2 Tbsp greenhouse tomatoes
8 Oz mushrooms, sliced
1 Tsp H-E-B Oregano
1 1/4 cup(s) H-E-B Chicken Broth
1/4 cup(s) H-E-B 2% Shredded Mozzarella Cheese
4 Oz H-E-B Reduced Fat Crumbled Feta Cheese
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Remove basil from stems and chop.
Finely chop garlic and coarsely chop olives.
Cut tomato into quarters. Remove seeds; chop tomato into 1/2-inch chunks. Set aside.
Combine flour (reserve 1 tablespoon), salt and pepper in a shallow pan. Turn chicken tenders in flour until well coated.
Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium-high heat.
Cook chicken 2 to 3 minutes per side until lightly browned. Remove chicken from skillet.
Heat remaining 1 tablespoon oil in skillet and sauté garlic, mushrooms and oregano for 5 minutes until mushrooms are tender.
Sprinkle 1 tablespoon flour over mushrooms and stir until well blended.
Stir broth, wine and basil into mushroom mixture.
Return chicken to skillet and spoon sauce over chicken.
Bring mixture to a boil then reduce heat to medium and simmer 5 minutes, uncovered, until thickened.
Add cheese, olives and tomatoes; stir just until cheese begins to melt, about 2 minutes.
Season with salt and pepper.



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