Recipe

Greek Chicken On Potato Croutons Recipe

	Irishiz / All my dishes 1 year, 9 months ago Olive stuffed chicken breasts served on grilled potato slices. Served with a tomato-feta relish on the side. Prep:30m Cook:10m Servings:4	Irishiz
	chicken olives greek

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Ingredients

1 pound plum tomatoes, seeded, coarsely chopped

1/2 pound feta cheese, diced

12 Kalamata olives or other similar olives, pitted, coarsely chopped

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons ouzo or another anise-flavored liqueur (optional)

4 large boneless chicken breast halves with the skin

3 tablespoons olivada (an olive spread - if you can't find it use pureed pitted Kalamata olives)

additional olive oil

additional lemon juice

2 extra large russet potatoes, boiled, cooled, peeled

Directions

Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead; let stand at room temperature 1 hour before using.)

Loosen skin of each chicken breast along 1 side. Spread 1/4 of the olivada evenly under skin and skewer the skin closed. Season chicken breasts with salt, pepper, and lemon juice.

Cut four 1/2 inch thick lengthwise sliced from center of potatoes. (Rest of potatoes can be used for another dish.) Brush potato slices with olive oil; season with salt, pepper and lemon juice.

Prepare grill to medium high heat. Grill chicken skin side up, 5 minutes. Turn and grill until skin is crisp and brown and chicken is cooked thru - about 4 to 5 minutes.

Grill potato slices alongside chicken until brown and crisp, turning once, about 8 minutes.

Arrange potato slices on platter. Place 1 chicken breast on each. Spoon tomato relish alongside and serve.

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