All Good Thanks I had better
get a return recipe organised (after I try it of course)
Bit head shy after the condensed milk Mayo

Nancy Young wrote:
> 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.
>
>