Ingredients:
* 2/3 cup flour
* 1 teaspoon salt
* 1/2 teaspoon dried oregano
* 6 chicken breasts, boneless & skinless
* 1 can (10 3/4 ounces) cream of chicken soup
* 1/2 cup white wine (water or chicken broth may be substituted)
* 1/2 cup tomato, chopped
* 1/2 cup cucumber, chopped
* 1 teaspoon balsamic vinegar
* 1/2 cup Kalamata olives, pitted & chopped
1/4 cup feta cheese, crumbled
Method
Combine first 3 ingredients in a large bowl. Coat chicken in mixture and place chicken into a slow cooker. In a separate medium bowl, combine soup (undiluted) and wine. Pour over chicken in slow cooker. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours. Meanwhile, combine remaining ingredients in a small bowl. Cover and refrigerate until chicken is completely cooked. Remove chicken from slow cooker and place on a warm serving platter. Spoon salsa over chicken and serve immediately.
Notes: My husband and I developed this recipe several years ago after a trip to the Greek Islands. We have prepared it many times for guests and someone always asks for the recipe.
Number of servings: 6
