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Greek Chicken Recipe


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     Greek Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   20 minutes

Whole cut up roasting chicken, split breast
1/2 cup sliced calamata olives
1/2 cup sliced pepperoncini
4 cloves garlic, sliced thin
1 small yellow onion, sliced thin, segmented into rings
ground black pepper
1/4 cup lemon juice
3/4 cup chardonnay wine
1T capers
olive oil
1 cup quartered artichoke hearts (optional)

Heat olive oil in non stick pan. Brown unseasoned chicken pieces on each side and set aside.
Coat bottom of a 4 qt. Pyrex baking dish with olive oil. Place chicken, skin side up in baking dish. Measure 1 Tblsp chardonnay, 1 tsp lemon juice over each piece. Pour remainder of liquids into baking dish. Season each piece to taste with oregono and ground black pepper. Salt is not recommended with this recipe as the olives and capers provide adequate salt to the taste.
Place the remaining ingredients randomly over the chicken pieces. Cover with aluminum foil and bake at 350 deg. in preheated oven for 45 minutes. Remove foil and bake for another 15 minutes or until internal temperature of breast pieces reach 185 deg.
Serving Suggestions
Great with boiled white rice and a Caesar salad

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