Greek style Chicken dinner

Time to think about cooking. No left overs today. I left overs and the freedom of not having to think about what to prepare. Today's main course is one of my favourites. Often serve it for guests. Need to start looking for new chicken dishes. Will bring out the cookbooks later this week.

Greek-style Chicken

This colourful and fast-roasting chicken is from Rose Murray’s new Quick Chicken cookbook (Robert Rose). Tucked under a protective feta topping, skinless, boneless chicken breasts emerge tender and juicy.

Preparation time: 15 minutes
Roasting time: 25 minutes
Makes: 2 to 4 servings

4 skinless, boneless chicken breasts
¼ tsp (1 mL) freshly ground black pepper
2 small plum tomatoes, seeded and diced
2 tbsp (30 mL) diced sweet red or yellow pepper
2 tbsp (30 mL) chopped fresh parsley
½ tsp (2 mL) dried leaf oregano
2 minced garlic cloves
1 cup (250 mL) crumbled feta cheese
1 tbsp (15 mL) olive oil

1 .Preheat oven to 375F (190C). Lightly butter an 8-inch (2-L) baking dish or coat with cooking spray. Arrange chicken in a single layer and sprinkle with black pepper.

2. In a small bowl, toss tomatoes with red pepper, parsley, oregano, garlic and feta. Evenly spoon over chicken. Drizzle with oil. Roast uncovered, in centre of 375F (190C) oven until feta is lightly golden and chicken feels spring, from 25 to 20 minutes. Serve scattered with black olives and accompanied by orzo or roasted potatoes, green beans and baklava for dessert.


First cooked this in July of 1999 and it has been a great meal for company ever since.