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Chicken saganaki

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 60ml (1/4 cup) olive oil
  • 3 garlic cloves, crushed
  • 1 red onion, finely chopped
  • 1/4 teaspoon dried chilli flakes
  • 8 slices artisan cheese bread
  • 600g chicken tenderloins, halved crossways
  • 2 x 400g cans diced tomatoes
  • 125ml (1/2 cup) cold water
  • 1 teaspoon dried oregano leaves
  • 100g Greek feta, crumbled
  • 1/4 cup chopped fresh continental parsley
  • Mixed salad leaves, to serve


  • 1
    Combine 2 tablespoons of oil and one-third of the garlic in a bowl. Heat the remaining oil in a frying pan over medium-high heat. Cook the onion, chilli and remaining garlic, stirring, for 5 minutes or until soft.
  • 2
    Meanwhile, preheat a chargrill on high. Brush one side of the bread with the garlic mixture. Cook for 1-2 minutes each side or until lightly charred and golden.
  • 3
    Add the chicken, tomato, water and oregano to the pan. Bring to the boil. Reduce heat to medium-low and simmer for 15 minutes or until the sauce thickens. Divide the saganaki among serving plates. Top with feta and parsley and serve with bread and salad leaves.

Source: taste.com.au


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