How can we go wrong with the basics of Greek living.... feta cheese, kalamata olives, tomatoes, artichokes, capers... more please! We have arrived in Greece and enjoyed our 1st greek meal. Hannah asked what we were having for dinner on our way to picking up Katy from dance, and I replied, "chicken and Cous Cous". She replied, "Is that greek?" Elie replied, "Hannah, anything is greek, we could have tacos this week and call it greek"... little did they know I failed to mention how we prepared the chicken...note that I had company in my taxi cab tonight. Swimming is officially over for the season. More free time awaits. I need to get used to it.
Hannah loves feta. She thought the chicken could have used more of it. Elie thought the chicken had no flavor. I scraped the topping off of hers to avoid the gross comments. Should have left it on. It was a wonderful light meal and very easy to prepare. Who would have thought chicken could be spruced up so deliciously in a packet that steams the meal in the oven.
Mediterranean Chicken Packets
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, drained
4 artichoke hearts (from a 14-ounce can), quartered
12 Kalamata olives, halved and pitted
4 teaspoons capers
1/2 cup crumbled feta (2 ounces)
1/2 teaspoon Italian seasoning
1 tablespoon olive oil
Directions
1. Preheat oven to 375 degrees. Place four 12-inch squares of parchment paper or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
2. Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
3. Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20 to 22 minutes.
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