ELI'S GREEK CHICKEN & POTATOES

INGREDIENTS:

2 large breast - skinless boneless- 3/4" pieces
2 potato - peeled, 1/4'd, LW
6 large garlic clove -- minced
3/4 cup chicken consumme
½ cup olive oil
½ cup lemon juice - fresh
2 tsp. oregano - dried - crushed
salt and pepper - to taste

DIRECTIONS:

A. Preheat oven to 400 Farenheit.
B. Arrange chicken, potatoes and garlic in a 9" x 13" glass baking dish.
C. Season with salt and pepper.
D. Pour broth over.
E. Whisk olive oil, lemon juice and oregano to combine.
F. Pour evenly over chicken and potatoes.
G. Bake until chicken is cooked through and golden brown, and potatoes are tender, basting occasionally with pan juices, about 30-35 minutes.

YIELDS: 4 servings.

 

 

MR. MOHEL'S GREEK CHICKEN & SPAGHETTI

INGREDIENTS:

3 tbs. olive oil
1/4 cup lemon juice - fresh
1 clove garlic - minced
½ tsp. lemon peel - grated
½ tsp. oregano - leaves
1/8 tsp. white pepper
8 whole chicken breasts - unskinned
1 lb. spaghetti
1 Tbs. olive oil
½ cup sweet red peppers - chopped
1 whole yellow squash / summer / shredded
1 whole zucchini / thinly sliced
½ cup water / cold
1 tsp. cornstarch
½ tsp. powdered chicken consumme
½ tsp. salt
1 dash cinnamon

DIRECTIONS:

A. In small saucepan, combine first seven ingredients.
B. Cook just until bubbly.
C. Cool to room temperature.
D. In medium bowl, combine cooled mixture and chicken that has been cut into strips, toss to coat.
E. Marinate 20 to 30 minutes at room temperature.
F. Prepare FEDERICI thin spaghetti according to package directions, drain.
G. In a large frying pan, heat remaining 1 tablespoon olive oil.
H. Add chicken mixture and red pepper.
I. Stir-fry just until chicken is slightly pink.
J. Add yellow squash and zucchini. Cook until hot.
K. In small bowl, blend water, cornstarch, bouillon and salt.
L. Add to chicken mixture.
M. Cook, stirring constantly, until thickened and translucent.
N. Add hot spaghetti, toss to mix. Heat through.
O. Arrange on warm serving platter.
P. Serve immediately.
Q. Refrigerate leftovers.

NOTE: This is excellent but the amount of chicken needs to be doubled as well as the marinade ingredients or else the pasta amount cut in half. It is also excellent cold served as a pasta salad. This might be good with rotelle pasta as well.

YIELDS: 8 servings.

DALYA'S GREEK CHICKEN

INGREDIENTS:

1 tbs. lemon juice
2 tsp. olive oil
2 garlic cloves, finely chopped
1/4 tsp. oregano leaves
7 oz. chicken breasts -deboned / sliced
Dash of pepper

DIRECTIONS:

A. In a stainless-steel mixing bowl place first 4 ingredients, stirring to combine.
B. Add chicken and turn to coat with marinade.
C. Cover and refrigerate for at least 1 hour or overnight.
D. Spray 9" teflon coated frying pan with nonstick cooking spray, add
chicken to frying pan, reserving marinade, and cook over high heat until
chicken is no longer pink.
E. Add reserved marinade and pepper to skillet and bring to a boil; cook
for 1 minute.

YIELDS: 2 servings.

 

 

ITAMAR'S GREEK PASTA SALAD

INGREDIENTS:

½ cup olive oil
½ cup red wine vinegar "KOSHER"
1 ½ tsp. garlic powder
1 ½ tsp. basil
1 ½ tsp. oregano
3/4 tsp. pepper
3/4 tsp. sugar -- or more
8 oz. pasta -- cooked
3 cups mushroom -- thickly sliced
15 cherry tomatoes -- cut in half
1 cup red bell pepper -- cut into strips
3/4 cup feta cheese -- crumbled
½ cup green onion -- chopped
3 ½ oz. black olives -- whole
3/4 cup tivol hot dogs - cut into pieces

INGREDIENTS:

A. Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar.
B. Add remaining ingredients and toss until all ingredients are well coated.
C. Cover and chill 2 hours or overnight.

YIELDS: 10 cups.

NOTE: Add any desired vegetables into salad. Add sugar to taste.