Greek Chicken

This chicken is very easy to make. If you can chop the ingredients, then you possess the necessary skills to create this dish. It also tastes great, which is important because chicken can get boring. The lemon and parsley are fresh and bright.  The sundried tomatoes add a sweet, tangy note.  The herbs and garlic are earthy.  Together these ingredients produce the perfect bite. 

You can serve this over rice or couscous. If you want the sauce to thicken, simply dissolve a tablespoon of corn starch in ½ cup of water and add to the boiling sauce after you have removed the chicken.  You could also chop the chicken, stir in yogurt or mayo, add diced green onions, and chopped black olives to make chicken salad. I toasted pitas, chopped up tomatoes and cucumbers, made Creamy Feta Dressing and made sandwiches. 

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Marinade

Hardware: Measuring cups and spoons, a cutting board and knives, a glass (or some other non-reactive) bowl, wooden spoon or a whisk, a large plastic Ziploc bag, a container for saving a cup of liquid (a plastic Glad container, an old jelly jar), and a refrigerator

 Ingredients

• 2 cups olive oil
• 1 cup lemon juice
• 3 tablespoons sundried tomatoes packed in oil
• 1 tablespoon of the oil from the sundried tomatoes
• ¼ cup finely chopped fresh flat leaf parsley
• 2 tablespoons Greek seasoning
• 4 cloves garlic
• 1 teaspoon black pepper
• 1 ½ pounds boneless, skinless chicken breast

1. Mince the tomatoes, garlic, and parsley. Cut the chicken into large chunks (About ½ the size of your fist.) 
2. In a large glass bowl, mix all of the ingredients except the chicken.
3. Reserve one cup of the marinade making sure to get some tomatoes.  It will later become the cooking sauce.  Store it in the fridge until you need it.
4. Put the chicken into the Ziploc.  Pour the remaining marinade into the bag too.  Place that in the fridge.  (I always put this in a bowl, bag and all, because sometimes those zippers unzip.  Then you have a huge mess.)
5. Marinate from 2-4 hours, turning the bag over every once in a while. Don't marinate for much longer or the chicken will get mushy.

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Greek Chicken

Servings: 4-6
Hardware:  A large skillet, tongs, a cutting board, knives, a plate, a wooden spoon, measuring spoons, a slotted spoon
Time:  Prep:  5 minutes    Cooking: 20 minutes

Ingredients:

• Olive oil to cover the bottom of the skillet
• 1 ½ pounds marinated chicken
• ¼ cup chopped onions
• 1 cup reserved marinade 
• 1 teaspoon Greek seasoning
• 1 tablespoon flat leaf parsley for garnish
• Salt & Pepper

1. Chop the onion.
2. Drain the chicken.  Salt and pepper the chicken and set aside.
3. Heat the oil in the skillet on medium high.
4. Add the onion, chicken, and reserved marinade to the pan.  The chicken should be sizzling.  Cook for 8 minutes and turn.  Cook for 8 minutes more.
5. Remove the chicken from the pan with the slotted spoon.  Sprinkle with the Greek seasoning and the parsley.
6. Serve warm or cold.

Greek Chicken

I used Greek Chicken to make sandwiches. I toasted pitas and naan.  I chopped  grape tomatoes, cucumbers, spinach, and green onions for sandwich toppings.  I added Creamy Feta Dressing and a little extra feta on top.  Yummy and healthy.