Greek Salsa Chicken (9/24/2009)

Last night was Wednesday night, the exciting night of the week when my brother-in-law Grayson comes over for dinner. It was so hot, and Finn and I had been out visiting friends all morning, so I wanted to make something easy. This recipe was simple and came together quickly which was nice because I wanted to sit around and chill-ax.

For the salsa you will need:

-4 oz. crumbled plain feta cheese
-1 cup grape or cherry tomatoes, halved
-1/4 cup pitted kalamata olives
-1/4 cup fresh parsley, minced
-1/4 cup lemon juice
-1/4 cup olive oil
-1 tbsp chopped fresh oregano

For the chicken you will need:

- 3 boneless, skinless chicken breasts
- about 2 tbsp olive oil
- one lemon, cut into wedges

Preheat oven to 450 degrees.

Sauté chicken pieces in the olive oil in a large roasting pan, or skillet, over medium-high heat until chicken is browned on one side.

--If you are using a roasting pan simply turn chicken over, cover with lemon wedges, and place in the oven until chicken is cooked (about 30 min, or when internal temp. reaches 160 degrees).
--If cooking with a skillet, like I did, remove chicken from skillet and place cooked side down in a baking dish that you have already prepared with olive oil and a little salt and pepper. Cover the partially cooked chicken with lemon wedges, and place in the oven until chicken is cooked (about 30 min, or when internal temp. reaches 160 degrees).

In the mean time, prepare the salsa by combining the feta, tomatoes, olives, parsley, lemon juice, ¼ cup olive oil, and oregano in a bowl. Cover and chill salsa until ready to serve.

Top the cooked chicken with the salsa, and enjoy! I served this chicken with fried potato wedges. For three people I used 2 small potatoes, cut them into wedges, and steamed the wedges until tender. I fried them in the same skillet I started the chicken in, until a crusty skin formed. Soooooo good with the Greek Salsa Chicken!