The first time we dined at this popular Mediterranean restaurant, this entree was not on the menu. On a subsequent visit, however, Chef Maha described the dish and prepared it for us, saying it was going to be added soon. It was so delicious, with just a hint of lemon and wonderfully heady with oregano, that we asked her for the recipe. It's a superb way to serve chicken.
Ingredients
- 4 (5-ounce) skinless chicken breast halves, trimmed of all visible fat and cut into 1/2-inch cubes
- 1/2 cup fresh lemon juice
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 4 teaspoons crushed dried oregano
- 1 teaspoon salt, optional
- 1 teaspoon white pepper
- 4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
- Vegetable Stacks, recipe follows
Directions
Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 450 degrees F.
Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates. Serve with a Vegetable Stack alongside.
Vegetable Stacks:
- 1 large carrot, peeled and sliced thinly on the diagonal
- 2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas
- 1/2 pound fresh snow peas, trimmed
Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.
Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Prep Time:
Ease of preparation: easy
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By karjames_7067307
Morris Plains, NJ
on January 30, 2012
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I love this recipe! The lemon juice breaks down the chicken
And marinades nicely in the wine! Easy to prepare and cook.
Very tasty when finished.
By twelveyearoldchef
on April 02, 2011
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I made a variation of this recipe. First I cut the chicken breast into large cubes. Then coated with a lemon, EVOO, and tuscany seasoning blend. Then put lemon slices on top and baked at 450F for twenty minutes. I served it with potatoes (small potatoes in a bowl with EVOO and sea salt, put in microwave for 3 minutes and thirty seconds with a damp paper towel over them, cucumber slices and a fruit smoothie. Awesome thirty minute dinner.
By elisafrantz_9929525
Catonsville, MD
on March 04, 2008
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I did not make the vegetable stacks when I made this recipe. I served the chicken over brown rice. Both my husband and I simply loved this - we both agreed that this recipe is a "keeper"!!
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