Greek-Style Chicken Breasts

Greek-Style Chicken Breasts

Greek-Style Chicken Breasts

Do you like to buy olives from the olive bar in the supermarket?  I love them, and frequently buy an assortment to have on hand.  I like to include olives in a mixed green salad, or add them to the salads I prepare for our lunches.  As luck would have it,  I had just returned from my grocery shopping on the very day that I came across this recipe for Greek-Style Chicken that called for kalamata olives.  With the olives on hand I knew I had everything necessary to prepare this fantastic entree.

Grilled Chicken goes Greek!

Grilled Chicken goes Greek!

Besides being very tasty, this meal can be prepared in just about 30 minutes.  The recipe as it was printed contained a recipe for herbed potatoes, and when I cooked the chicken, I prepared the herbed potatoes as well.  So I’m including them here for you also.  This meal goes together so easily and is really good.  I would not hesitate to serve this to guests, who would think you spent longer on its preparation than you actually did.  Many of you may be grilling now that summer has officially arrived, and the chicken would be lovely cooked out on the grill, then topped with the onion-tomato-olive mixture.


Yield:   Serves 4


  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1  1/2 Tbsp. olive oil
  • 1  3/4 cups vertically sliced onion
  • 1 Tbsp. minced garlic
  • 12 – 14 pitted kalamata olives, chopped
  • 1 medium tomato, halved and sliced
  • 1/4 cup chopped fresh parsley
  • 2 tsp. chopped fresh oregano  (or 3/4 tsp. dried)
  • 2 tsp. fresh lemon juice
  • 1 ounce feta cheese, crumbled (about 1/4 cup)
Tomatoes and olives ready for the pan.

Tomatoes and olives ready for the pan.


1.  Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Sprinkle chicken with salt and pepper.  Add chicken to pan; cook 6 minutes on each side or until done.

Grilling the chicken

Grilling the chicken

2.  Heat a large skillet per medium-high heat.  Add oil to pan; swirl to coat.  Add onion and garlic, sauté 4 minutes.


Add olives and tomatoes;  cook 3 minutes or until tomato begins to break down, stirring occasionally.


This smells fantastic!!

This smells fantastic!!

Remove pan from heat; stir in parsley, oregano and lemon juice.  Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.

Spoon sauce over chicken and sprinkle with feta cheese.

Spoon sauce over chicken and sprinkle with feta cheese.



Place  1 1/4 pounds baby gold potatoes – or medium yukon gold potatoes, quartered – in a large saucepan.  Cover with water and cook 14 minutes or until potatoes are tender; drain.

Combine 1 tablespoon melted butter, 1 tablespoon white wine vinegar, 2 teaspoons extra-virgin olive oil, 2 teaspoons chopped fresh oregano leaves, 1/2 teaspoon ground black pepper, and 1/4 teaspoon kosher salt in a large bowl, storing with a whisk.  Add potatoes and toss to coat.  Garnish with parsley or oregano leaves, if desired.

If you have extra time you can roast rather than boil the potatoes.  Toss them in the vinaigrette mixture, and bake at 400*F for 30 minutes, stirring after 20 minutes.  This is what I did to get the version you see below.

Oven Roasted Potatoes

Oven Roasted Potatoes



SOURCE:   Cooking Light


Chicken on the Barbie

Chicken with honey-chipotle BBQ sauce.

Chicken with honey-chipotle BBQ sauce.

Recipes for making BBQ chicken on the outdoor grill are a dime a dozen.  They seem to be in every food publication you look at, and I think most folks have their favorite way of doing it.  So what can I add that’s new?  Probably not a whole lot!!

I guess I just want to brag about how great my latest batch of grilled chicken came out.  It was very well done, but not dried out;  flavorful, but not overly sweet or spicy;  a little charred but not burned beyond recognition.  AND, I made the spice rub and the basting sauce from scratch.  Along side the chicken I grilled corn on the cob and cooked fresh green beans with a little bacon for added flavor.  This turned out to be a  wonderful summertime meal that was pretty fuss-free.

The recipe calls for a quantity of chicken that could be all thighs, or a mixture of thighs and drumsticks.  It’s worth making a lot if you do it because  its great cold for lunch cut up over a green salad, or used to make a chicken salad.  Anyway you eat this chicken it is enjoyable, hot or cold.



Yield:  4- 6 servings


  •  2 tsp. olive oil
  • 1/4 cup minced shallots
  • 1/4 cup low sodium catsup
  • 2 Tbsp. water
  • 1  1/2 Tbsp. honey
  • 2 tsp. cider vinegar
  • 1/2 tsp. dry mustard  ( I used 1 tsp. spicy brown mustard.)
  • 1/2 tsp. chipotle chile powder
  • 1/2 kosher salt, divided
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. black pepper
  • 4 bone-in chicken leg-quarters, legs and thighs separated or all thighs or all drumsticks for a total of 8 pieces
  • cooking spray

1.  Preheat grill to medium-high heat.

2.  Heat a small saucepan over medium-high heat.  Add oil, swirl to coat.  Add shallots, sauté  2 minutes or until tender.  Stir in catsup and next 5 ingredients (through chipotle powder), and 1/4 teaspoon kosher salt.  Reduce heat to low and cook 5 minutes stirring occasionally.

3.  Combine 1/4 tsp. salt, garlic powder, cumin and black pepper;  sprinkle over the chicken,  Place chicken on grill coated with cooking spray;  Grill 15 minutes on each side until done.

4.  Baste chicken generously with sauce; turn over, and grill 1 minute.  Baste again; turn over, and grill 1 minute.  Serve with any remaining sauce.


SOURCE:  Cooking Light