Greek Chicken on Potato Croutons |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Also, prep time does not include time to boil the potatoes. Ingredients:
1 lb plum tomato, seeded, coarsely chopped shopping list |
1/2 lb feta cheese, diced |
12 kalamata olives or 12 other similar olives, pitted, coarsely chopped |
2 tablespoons fresh lemon juice |
2 tablespoons extra virgin olive oil |
2 tablespoons ouzo (optional) or 2 tablespoons another anise-flavored liqueur (optional) |
4 large boneless chicken breast halves, with the skin |
3 tablespoons olivada (an olive spread, if you can't find it use pureed pitted kalamata olives) |
additional olive oil |
additional lemon juice |
2 extra large russet potatoes, boiled, cooled, peeled |
Directions:
1. Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead; let stand at room temperature 1 hour before using.)
2. Loosen skin of each chicken breast along 1 side. Spread 1/4 of the olivada evenly under skin and skewer the skin closed. Season chicken breasts with salt, pepper, and lemon juice.
3. Cut four 1/2 inch thick lengthwise slices from center of potatoes. (Rest of potatoes can be used for another dish.) Brush potato slices with olive oil; season with salt, pepper and lemon juice.
4. Prepare grill to medium high heat. Grill chicken skin side up, 5 minutes. Turn and grill until skin is crisp and brown and chicken is cooked thru - about 4 to 5 minutes.
5. Grill potato slices alongside chicken until brown and crisp, turning once, about 8 minutes.
6. Arrange potato slices on platter. Place 1 chicken breast on each. Spoon tomato relish alongside and serve.
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