Recipes from Pilgrim's Kitchen

• 4 Pilgrim’s Pride boneless, skinless chicken breasts
• 2/3 cup white wine
• 1/3 cup water
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons capers
• 1 tablespoon lemon juice
• 1 teaspoon each dried oregano and black pepper
• 1 clove garlic, crushed
• Feta cheese or Chevre cheese
• Black olives

Place chicken breasts in a saucepan with white wine and water. Simmer about 15 minutes or until chicken is done. Remove chicken; set aside to cool, then cut into 1-inch strips.

Combine oil, vinegar, capers, lemon juice, oregano, pepper and garlic to make a marinade. Add chicken strips, cover and refrigerate at least one hour, preferably longer.

To serve, drain chicken from marinade and arrange on platter or four individual plates with cheese and black olives. Serve with a crusty, hot bread. May also be served as an appetizer.

4 Servings