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Wednesday, March 13, 2013

RECIPE WED #21: Greek Chicken

This recipe to me says "SUMMER" and right about now I am summer dreaming, so to have little summer on my plate brings sunshine to my belly!!

  • 1 lb boneless skinless chicken breasts
  • 1/2 cup chopped onion
  • 3/4 cup low Chicken Stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon peel, grated
  • 1 teaspoon ground oregano,
  • 1-t capers{Original recipe calls for 4 oz can of sliced black olives, don't like them, but what that briney salty bite, so adding capers gives me that effect without the yucky texture of olives}

  • In a gallon sized plastic bag  Place:
    • A couple good drizzles of  EVOO (about 2-3 t) enough to coat Chicken 
    • Sprinkle with kosher salt, fresh cracked pepper, squeeze half a lemon, 2 t dried oregano, onion and granulated garlic powder 
    • Allow to marinate over night.
    •  Or if freezing, freeze at this point and that overnight then  continue with the rest of the directions...
    1. Drain Chicken and place in slow cooker, assemble the rest of ingredients up to capers in small bowl, mixing with spoon and pour over chicken. 
    2. Cook on Low for 4-6 hours- add capers and cornstarch slurry last 30 min.
    3. If sauce not thick enough make a cornstarch slurry w/2 T cornstarch and 2 T water and mix into slow cooker and turn on high for last 30 min. Will thicken nicely. 

    ~Slice Chicken in strips and serve over Rice Pilaf, salad greens, in pita with hummus, or penne pasta with extra sauce-just add more chicken stock and touch more lemon juice and oregano or add some hummus in would be thinned out by sauce slightly-might be tasty? Could also sprinkle with feta for nice touch!

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