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Greek Salsa Chicken Recipe

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This recipe for Greek Salsa Chicken, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
treva jackson
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 - skinless, bone-in chicken breast halves
12 oz. crumbled feta cheese
1 pint grape or cherry tomatoes, halved
4 3/4 oz. kalamata olives, pitted
1/2 cup minced fresh parsley
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 T. chopped fresh oregano
salt and pepper
2 lemons, cut into wedges

Directions:
Directions:
Preheat oven to 450.

Combine feta, tomatoes, olives, parsley, lemon juice, 1/2 cup olive oil, parsley and oregano in a large bowl; cover and chill.

Season chicken breast with salt and pepper.
Saute chicken in 1/4 cup olive oil, breast side down in a large roasting pan or oven proof skillet over medium-high heat until browned. Turn chicken over.

Squeeze chicken with lemon juice from wedges and then nestle wedges around the breasts. Roast chicken about 50 minutes, or until it reaches 165 on an instant read thermometer. Transfer chicken and lemons to a large platter and top with the greek salsa.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Serve with roasted potatoes.

 

 

 

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