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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 13, 2010

LEMON GREEK CHICKEN (from The Pampered Chef's STONEWARE SENSATIONS)

This hearty one~dish meal tastes like it's straight from the Mediterranean. Pass a loaf of warm, crusty bread, and there will be no end to the compliments you'll receive.

2 teaspoons lemon zest
1/4 cup lemon juice
2 tablespoons olive oil
4 large garlic cloves, pressed
2-3 teaspoons dried oregano leaves
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 medium baking potatoes
1 medium red bell pepper, cut into l-inch pieces
1 medium red onion, cut into wedges
8 ounces fresh whole mushrooms
4 split (bone-in) chicken breast halves (2 1/2 - 3 pounds)

Preheat oven to 400°F. Combine lemon zest, juice and oil. Using Garlic Press, press garlic into bowl. Add oregano, salt and black pepper; set aside. Cut each potato lengthwise into 8 wedges; place in 9" x 13" casserole dish. Add bell pepper, onion, mushrooms and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture using Pastry Brush. Bake 1 hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes.

Yield: 4 servings
Approximately 550 calories and 23 grams of fat per serving

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