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Greek Chicken and Potato Packets
4 (18 x 12-inch) sheets heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced, pitted Kalamata olives or sliced ripe olives
1 medium tomato, cut into thin wedges
1/3 cup crumbled feta cheese
Heat oven to 450 degrees F or set grill to medium-high. Spray foil with nonstick cooking spray.
Center one chicken breast half on each sheet of heavy duty aluminum foil.
Combine potatoes, olive oil and garlic.
Arrange potatoes around chicken.
Sprinkle chicken and potatoes with oregano, salt and pepper.
Top with olives.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make four packets.
Bake for 25 to 28 minutes on a cookie sheet in oven or grill for 18 to 22 minutes in covered grill.
Sprinkle with tomatoes and feta cheese before serving.
Yield: 4 servings
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