| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Potatoes |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Skinless boneless chicken |
|
|
Breast — 3/4" pieces |
| 2 |
|
Potato — peeled, 1/4'd, LW |
| 6 |
lg |
Garlic clove — minced |
| 3/4 |
c |
Low sodium chicken broth — |
|
|
Canned |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Lemon juice — fresh |
| 2 |
ts |
Oregano — dried, crushed |
|
|
Salt and pepper — to taste |
INSTRUCTIONS
Preheat oven to 400 F. Arrange chicken, potatoes and garlic in a 9 x 13
glass baking dish. Season with salt and pepper. Pour broth over. Whisk
olive oil, lemon juice and oregano to combine. Pour evenly over chicken
and potatoes.
Bake until chicken is cooked through and golden brown, and potatoes are
tender, basting occasionally with pan juices, about 30-35 minutes.
Recipe By : Bon Appetit
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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