Recipe

Greek Chicken On Potato Croutons Recipe


Greek Chicken On Potato Croutons Recipe
Olive stuffed chicken breasts served on grilled potato slices. Served with a tomato-feta relish on the side.

Irishiz

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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
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Grill potato slices alongside chicken until brown and crisp, turning once, about 8 minutes.
  6. Arrange potato slices on platter. Place 1 chicken breast on each. Spoon tomato relish alongside and serve.

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Comments


This sounds teriffic. Must try!


This is a must try for me..... Sounds delicious..


This sure looks delish! Will keep this one and make it this weekend.


This looks delicious.Thanks.


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Alterations


this sounds great. i am always looking for new ways to do chicken. thanks


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