Thursday, June 20, 2019

Greek Chicken - Perfect Summer Food

With summer arriving, my palate begins to shift and I daydream about some of the great ingredients to be found. One that comes to mind immediately is lemon. I could make a lemon-thyme chicken or lemon-caper chicken, but with skies the color of the Mediterranean, I immediately crave Greek food. It is my favorite of all ethnic categories of cuisine and there's a good reason - it actually has some similarities to Scandinavian food I grew up on.

This day, I made up a recipe as I looked at potential ingredients.

I slice a large boneless chicken breast on the diagonal into 1/2" thick slices. I put it in a ziploc bag with a small container of plain Greek yogurt, juice of 1 lemon, about a tablespoon of diced roasted red pepper, 1 T. olive oil, 3 cloves minced garlic, salt, pepper, and 1 tsp Italian seasoning. I let it marinate in the fridge and in the evening, I heated up 1 T. butter in a pan and cooked the chicken, turning a few times until it was done - about 5 mins. I removed the chicken, added 1/4 c. sherry, 3 T. diced kalamata olives and 1/4 c. feta cheese. Cooked this until the sherry dried out and then scooped the mix atop each slice of chicken. 

For a side, I dipped thin slices of zucchini into beaten eggs and then into panco bread crumbs with salt, pepper, and Italian seasoning. Cooked just a minute or two each side in hot oil. 

To make the meal easier, I used one of those ready to microwave bags of long-grain rice in the microwave, tearing open top 1 inch and then letting cook 90 seconds. 

Since I adore lunch salads with a protein, I usually try to cook extra meat the night before. The chicken was diced and tossed with a chopped salad and some balsamic vinaigrette dressing. 

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