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Greek Chicken & Potatoes

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The amounts of seasonings called for in this recipe are more subjective than usual, since you sprinkle them in succession over several batches of potatoes and then a batch or two of chicken breast. Ultimately the total amount of seasoning is up to you. But these amounts will make sure the dish tastes Greek indeed. – John DeMers, Fischer & Wieser Culinary Adventure Cooking School

3 large baking potatoes, very thinly sliced

5 tablespoons extra-virgin olive oil

¼ cup Greek seasoning blend

¼ cup oregano (or Italian seasoning blend)

¼ cup lemon pepper

¼ cup garlic powder

¼ cup dried parsley

2 tablespoons crushed red pepper

1 cup chicken broth

¼ cup lemon juice

½ cup chopped green onions

6 chicken breast halves, thinly sliced and/or pounded out

1 red onion, thinly sliced

¼ cup dry red wine

1 (24-ounce) jar Mom’s brand Spaghetti Sauce

1 cup Kalamata olive halves

1 (5-ounce) package crumbled feta cheese

2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Working in 2-3 batches, fry the thin potato slices in about ½ the olive oil and season with a bit of the Greek and oregano or Italian seasoning, lemon pepper, garlic powder, parsley and crushed red pepper. As potatoes get golden brown, splashed them with a little chicken broth and lemon juice.  Add some of the green onions and stir right before the potato slices are cooked and crispy. Fry the remaining batches of potatoes. Drain on paper towels.

Then, also in batches, fry the thinly sliced chicken breast, adding more olive oil as needed, using the same seasonings and splashing with chicken broth and lemon.  Remove the chicken and caramelize the sliced red onion until soft and crisp around the edges. Pour in the wine and cook until evaporated. Let the onion slices cool. In a 10 X 13-inch ovenproof casserole, pour about 1/3 of the spaghetti sauce so it completely coats the bottom. Top first with a layer of the potatoes followed by a layer of the chicken breast.

Top that with about ½ the caramelized red onion, plus about ½ the Kalamata olives. Pour another 1/3 of the spaghetti sauce over the chicken, then top with ½ the feta crumbles and ½ the mozzarella. Repeat the layering with the remaining sliced potatoes and chicken breast, then the remaining red onion, sauce, feta and mozzarella.  Bake until bubbly and golden on top, 18-20 minutes. Let cool and set about 10 minutes, then serve warm, cut into squares. Serves 10-12.

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