It Tastes Like Chicken (Part 1)
It’s no wonder why chicken is the most important weapon in any college cook’s arsenal; it’s versatile, cheap, crowd-friendly, and widely available at grocery stores large and small. Unfortunately, far too many people have become accustomed to cooking and eating chicken dishes that just “taste like chicken.” My goal is to prove to you, the reader, that making healthy, affordable, and great-tasting chicken dishes is very within reach.
Part 1 of our 3 part series chicken-related articles will showcase the dish “Greek Chicken,” invented by myself and college roommate, Aaron Belson.
(Makes 2 servings)
· 3/4 lb. chicken breasts
· Juice of 1/2 lemon
· 4 tablespoons olive oil
· 1/4 cup chopped olives (Calamatta olives are best)
· 2 tablespoons minced garlic
· Salt and pepper to taste
· 1/4 to 1/2 cup hummus, depending on preference
· 1/4 cup crumbled Feta cheese
· 1/4 cup chopped sun-dried tomatoes (optional)
1) Preheat oven to 3750.
2) Trim chicken, and cut into 2 or 4 equal size pieces.
3) Combine lemon juice, olive oil, olives, garlic, salt and pepper in a mixing bowl. Blend until ingredients appear well-mixed.
4) Place chicken and marinade in Ziploc bag, press out excess air from bag, and let sit in fridge for 20 minutes, or up to 2 hours.
5) Remove chicken from bag, and place in rectangular or circular oven dish. Pour a 1/4 cup marinade over chicken in oven dish.
6) Spread hummus on top of chicken. Top with feta and sundried tomatoes
7) Bake, covered with foil, in oven for 25 minutes
8) Remove foil, bake additional 5-10 minutes, or until done
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