Greek Chicken

Pinterest is a wonderful website that I love very much. I find inspiration for EVERYTHING there. So, when I saw a grilled bruschetta recipe I was ecstatic! Only problem: I don't grill...BIG problem. So my search began. I wanted a recipe that would remind me of bruschetta - minus the grilling. Well, just about every recipe I found was always grilled. BUT - I don't know where I found this recipe, or what to really call it...going with greek from the olives & feta cheese :-) - but it's wonderful! Not bruschetta, but SO good I didn't care. My hubby can grill me the bruschetta one! In the pictures, obviously I made three chicken breasts instead of the 6 the recipe calls for.


Step 1: Preheat oven to 450 degrees

Step 2: In a large bowl, combine all salsa ingredients - cover - chill in refridgerator.

Step 3: Heat oil in large pan over medium-high heat. Season chicken with salt & pepper. Sear chicken 1-2 minutes on each side. Remove from heat (no it will not be cooked yet! haha)

Step 4: Place chicken in oven safe container (such as pyrex) big enough for ONE layer. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around chicken.

Step 5: Roast chicken 25-30 minutes. Or until internal temperature is 160 degrees.

Step 6: Top with salsa from refridgerator and ENJOY! :-) Yumm-o!

Ingredients:

"Salsa"

• 4oz crumbled feta
• 1 cup halved grape or cherry tomatoes (you CAN use any tomatoes, these would be best)
• 1/4 cup pitted kalamata olives (if you can't find these, you can do it without, but it makes is SO MUCH better)
• 1/4 cup lemon juice
• 1/4 cup parsley (best fresh but can used dried - I've done both)
• 1/4 cup olive oil
• 1 tbsp oregano

Chicken:

• 6 chicken breasts
• 2 tbsp olive oil
• pepper & kosher salt, to taste
• 2 lemons cut into wedges