Wednesday, March 7, 2012

Greek Salsa Chicken

Wow, is all I can say.  This recipe was so easy to make & was wonderful.  I definitely will be making this again, soon.

Greek Salsa Chicken

  • 4oz crumbled feta cheese
  • 1c halved grape or cherry tomatoes
  • 1/4c pitted kalamata olives
  • 1/4c minced fresh parsley
  • 1/4c lemon juice
  • 1/4c olive oil
  • 1T freshly chopped oregano
  • 6 boneless, skinless chicken breast halves (7oz each)
  • pepper to taste
  • 2T olive oil
  • 2 lemons, cut into wedges

Preheat oven to 450'

In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4c olive oil and oregano.  Cover & chill in refrigerator.

Heat 2T olive oil in a large roasting pan over medium-high heat.  Season chicken  with kosher salt & pepper.  Sear chicken, about 1-2 minutes each side; remove from heat.

Squeeze lemon wedges over the chicken to coat.  Place the squeezed lemon wedges around the chicken breasts.  Roast until chicken is cooked through, about 25-30mins.  Transfer chicken & lemons to a large platter.  Top with Salsa.

Note:  I served the salsa on the side so that those who didn't want to try it (aka the kids) wouldn't have to.

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