Is this how Chicken Saganaki should look?

Probably not!

But I really loved the 'Shrimp Saganaki' dish that Peter over at Kalofagas made the other day. But sadly Paul doesn't like shellfish, what's he like, fussy person!

My pictures are once again, not too amazing - I'm using my camera on my phone to do my pictures now, as I've discovered it is better quality than my real camera! I used my phone to take all the pictures of Ironbridge in an earlier post, which have turned out quite doody I think!
However, I keep forgetting to put that macro thingey on! Hence these are a bit blurred.

Anyway, where was I?
Oh yes, I wondered if there was such a dish but made with chicken. I searched the net and found one recipe for (here) chicken saganaki.

After much thought, I decided to have a go. But I followed Peter's recipe much more than the one I'd found searching the net, which didn't involve peppers or chili.

Here's what used to serve 2:

A little Olive oil
1 Large Red Onion, sliced
4 Cloves of Garlic, minced
1 Red Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
Two thirds of a Fresh Red Chili Pepper, finely chopped - seeds removed. You can use however much you want to suit your taste.
2 Teaspoons of Dried, Greek Oregano
A Good Splash of Ouzo
2 Large Tomatoes, chopped
2 Skinless Chicken Breast Fillets, flattened to make them cook quicker
Salt and Pepper to taste
200g Slab of Feta Cheese, Cubed
A Tablespoon of Freshly Chopped Dill
A Good Handful of Grated Mozzerella

How to do it:

Heat the oil in a large skillet and add the onion and cook a few minutes until it begins to soften. Now add the peppers, tomatoes, chili pepper and garlic.
Fry for a few more minutes until cooked through.

Take off the heat and add feta, oregano and ouzo. Simmer till you have a nicely thickend sauce.

While that's cooking, season the chicken with salt and pepper and place it between some kitchen film and give it a good bash to flatten it at bit. Just so it will cook quicker.

In a seperate pan, heat a little more oil and cook the chicken for about to 4 minutes per side, turning once. Cook until chicken is cooked completely through.

Add the chicken to the tomato and pepper mixture. Season and add more of the hot chili pepper if you dare!

As I don't have one of those amazing 'saganaki' things to cook it in like Peter has, I put the whole lot into a pan that can go under the grill.



Now sprinkle the top with the grated mozzerella and grill until the cheese begins to melt and starts to brown.

Serve with the chopped dill sprinkled on top, and a nice Greek salad with bread.

Now, I have no idea of how this should look, but it was rather nice indeedy.