Greek Salsa Chicken




For the Salsa:

  • 4 ounces crumbled feta cheese
  • 1 cup halved grape or cherry tomatoes
  • 1/4 cup pitted kalamata olives
  • 1/4 cup minced fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon freshly chopped oregano

For the Chicken:

  • 6 boneless, skinless chicken breast halves (7 ounces each)
  • pepper to taste
  • kosher salt to taste
  • 2 tablespoons olive oil
  • 2 lemons, cut into wedges

Directions:

  1. Preheat oven to 450°.
  2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
  3. Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
  4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. Transfer chicken and lemons to a large platter. Top with salsa.

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