A Grecian-style chicken and brown rice casserole with stuffed green olives and feta cheese.

Athenian Chicken

1 tablespoon chili powder
1/2 lime, juiced (about 1 tablespoon)

3 large boneless, skinless chicken breasts, cut lengthwise in 1/2 inch strips

2 cups cooked brown rice
1 large tomato, cut in 1/4-inch slices

1/4 cup small stuffed green olives, halved
1 (8-ounce) package feta cheese, grated
10 round buttery crackers, crumbled

1. In medium bowl, mix chili powder and lime juice. Add chicken, stirring to coat. Refrigerate until ready to use.
2. Spray 13 x 9-inch casserole dish with vegetable spray.
3. Place rice in dish, completely covering bottom.
4. Arrange tomato slices on rice.
5. Sprinkle olive halves evenly over tomato and rice.
6. Arrange chicken strips lengthwise on top.
7. Sprinkle feta cheese over chicken and top with cracker crumbs.
8. Cover with foil and bake in 350°F (175°C) oven about 45 minutes or until fork can be inserted in chicken with ease.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.