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Greek-Style Chicken

Source: Good To Eat
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Active Time:  25 Minutes
Total Time:  50 Minutes
  Makes 4 servings
2 large potatoes, peeled and halved lengthwise
4 boneless or bone-in, skinless chicken breast halves
1/4 cup dried oregano, crushed
1/4 cup vegetable oil
1 large eggplant, peeled and cut into thick fingers
1 whole head of garlic, cut horizontally in half to make 2 “wheels”
Juice of 2 lemons
1 cup chicken stock
1 cup pitted and chopped black olives, or more to taste
1/4 cup chopped parsley
Preheat the oven to 350 degrees F.

Parboil the potatoes for 10 minutes, until only partially cooked through. Drain and pat dry. Cut the halves lengthwise into thick fingers.

Sprinkle both sides of the chicken breast halves with the oregano and salt and pepper to taste.

Using an ovenproof large sauté pan or wide Dutch oven, over moderately high heat, warm the oil. Add the chicken breasts and sauté on one side until lightly browned, about 5 minutes. Turn the breasts and fit the potatoes into the empty areas of the pan. Cook for 5 minutes, turning to brown the potatoes on all sides.

Add the eggplant fingers and cook for 3 minutes. Nestle the garlic wheels in the bottom of the pan and cook for 2 minutes. Pour on half of the lemon juice and the stock; bring to a boil.

Place the pan in the oven and bake for 15 minutes.

Divide the chicken, potatoes, eggplant and garlic among 4 plates. Return the pan to moderately high heat and stir in the olives, parsley and the remaining lemon juice. Cook, stirring, until heated through. Pour some of the sauce over each portion of chicken and serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 585
Fat. Total: 21g
Fiber: 8g
Carbohydrates, Total: 39g
Sodium: 504mg
% Cal. from Fat: 32%
Cholesterol: 137mg
Protein: 61g
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