tintalle wrote:
> I make a great dish that i call Greek chicken... it has wonderful
> sunny fresh flavors of tomatoes, olives, lemon all stewed together.
> mmmm love it.
>
> I love those flavor combinations.. and i also have some olive oil and
> balsamic vinegar my sister recently brought back from a trip to
> Greece. What are your favorite greek or mediterranean dishes? Any
> tried and true recipes?

Kate Connally posted this recipe for me a number of years ago.
It's a dish I had at a place in Chicago. They called it Greek
Homestyle Chicken. It's delicious. Been too long since I've made it.

nancy

GREEK HOMESTYLE CHICKEN


4 pieces of boneless, skinless chicken breast
juice of 2 lemons
4-5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2-1 cup of water
1 head of garlic, cloves peeled but whole
oregano, salt, and pepper to taste


Place chicken in a shallow baking tray. Arrange potatoes around
chicken pieces. Scatter whole peeled cloves of garlic around
chicken and potatoes. Mix together lemon juice and olive oil,
and pour evenly over chicken and potatoes. Add water until
potatoes are just about covered. Add salt and pepper to taste.
Cover chicken and potatoes with generous amounts of oregano.
Bake at 350F, until tops of chicken are reddish brown. Turn
chicken, stir potatoes, and sprinkle on more oregano. If potatoes
aren't at least half-covered with liquid, add water. Return to oven
for about 15-20 minutes. Chicken is done when both sides a lightly
browned and potatoes are soft when touched with a fork. Serve with
a crusty bread, or with pita bread.


Note: I just cut large russet potatoes into eighths and leave the
skin on. Makes this are really fast meal to prepare.