GREEK CHICKEN CASSEROLE WITH FETA AND PROSCIUTTO

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Greek Chicken Casserole With Feta and Prosciutto image

This might have to be the last recipe I post - I'm giving away all my sure-fire dinner party favourites and secrets'! I think this is another weight watchers recipe - not exactly sure of the source. It's again - easy and delicious -and pretty healthy. I often serve it with a mushroom risotto.

Provided by amanda l b

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 11

6 skinless chicken drumsticks
cooking spray
1 onion, cut into thin wedges
2 garlic cloves, crushed
100 ml dry white wine
400 g diced tomatoes
60 g olives (pitted and marinated)
1 tablespoon red wine vinegar
50 g prosciutto
1/2 cup chopped fresh flat-leaf parsley
60 g low-fat feta

Steps:

  • Preheat oven to 180°C.
  • Heat a large non-stick frying pan, coat the chicken with cooking oil spray and cook over medium heat until golden. (Alternatively - roast chicken in the oven until just cooked). Place in a casserole dish.
  • Coat the onion with cooking oil spray and cook over a low heat until soft.
  • Add the garlic and wine and bring to boil, then add the tomatoes, olives and vinegar and and heat through.
  • Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.
  • 10 minutes before the chicken is cooked, put the prosciutto on a baking tray and cook until golden and crisp -about 3-5 minutes.
  • Remove casserole from the oven and stir the parsley through.
  • Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.

Nutrition Facts : Calories 444.3, Fat 16.5, SaturatedFat 6.7, Cholesterol 170, Sodium 743.6, Carbohydrate 19.2, Fiber 4.8, Sugar 9.4, Protein 45.8

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