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If you have some brine like a half empty jar of Kalamatas or other good olives in the frig, put them in that. Or olive oil, I don't think I'd make a brine for them, they have already been brined and might make them too salty.
AND, then hurry and make this - from Issue #42
* Exported from MasterCook *
Greek Salsa Chicken
For the Salsa- Combine:
3 pkgs. crumbled feta cheese -- (4oz. each)
1 pint grape or cherry tomatoes -- halved
1 jar pitted kalamata olives -- (4.75 oz.)
1/2 cup minced fresh parsley
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 T. chopped fresh oregano
For the Chicken- Saute in 1/4 Cup Olive Oil:
6 skinless -- bone-in chicken breast halves (8 oz. each), seasoned
1 Squeeze over Chicken:
2 lemons -- cut into wedges
Related Recipes: Roasted Potatoes
Preheat oven to 450°.
Combine all salsa ingredients in large bowl; cover and chill.
Sauté chicken in oil, breast side down, in a large roasting pan over medium-high heat until browned. Turn chicken over.
Squeeze chicken with lemon juice, then nestle the squeezed lemon wedges around the breasts. Roast chicken about 50 minutes, or until it reaches 165° on an instant read thermometer. Transfer chicken and lemons to a large platter and top with salsa.
Notes: Fresh oregano and parsley embellish the bold flavors of the salsa.
If you don't have a roasting pan, browning the chicken in a large ovenproof skillet will work.
Makes: 6 Servings
Description:
"Cuisine at home, December 2003, Issue 42, p. 14)"
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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