Greek Salsa Chicken

By [e-mail]

Ingredients

• For the Salsa— Combine:
• 3 pkgs. (4oz. each) crumbled feta cheese
• 1 pint grape or cherry tomatoes, halved
• 1 jar (4.75 oz.) pitted kalamata olives
• 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
• Squeeze over Chicken:
• 2 lemons, cut into wedges

Details

Servings 6

Preparation

Step 1

Preheat oven to 450°.
Combine all salsa ingredients in large bowl; cover and chill.

Saute 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.