Chicken with Greek Herb Sauce

I’m a really huge fan of Greek-inspired food -- especially my absolute favorite food after I’ve had a few too many drinks -- a delicious, dripping with grease, gyro.  I’ve tried to replicate the gyros produced by greek restaurants, food/carnival trucks, etc -- but it’s pretty much impossible.  Anyone have any tips?!  Send ‘em my way!  Today I’m sorry to say that a gyro is not on the menu, although this is one tasty dish. 

My husband likes this meal to be served as lunch -- he likes to cut up the chicken and pile it into a flatbread with greek salad and the herb sauce -- the flavors just all blend together in a perfect little sandwich!  Definitely don’t skip the salad!  Traditionally, a Greek salad is not big on lettuce but made up mostly of chunky vegetables, dressing and cheese.  I made mine with tomato, cucumber and red onion with a simple dressing of olive oil, lemon juice, garlic, salt and pepper.  

Chicken with Greek Herb Sauce (4 servings)

4 boneless skinless chicken breasts

juice of 1 lemon

1/4 c. extra virgin olive oil

salt and pepper to taste

sauce:

2 c. plain greek yogurt

4 to 6 scallions

1 green chile, seeded

1 clove garlic, peeled

1/2 cucumber, peeled and diced

3 tbsp each mint and cilantro

2 tbsp dill

salt and pepper to taste

1. Preheat oven to 400.  Place chicken in roasting pan.  Pour lemon juice and olive oil over chicken, season with salt and pepper.  Roast 45 minutes, or until done.
2. Add all ingredients except yogurt in food processor.  Mix in yogurt.  Season with salt and pepper. 
3. Serve chicken with herb sauce, lemon wedges, Greek salad and warm flatbread.

Greek Style Whipped Feta

I am a huge fan of cheese!  My favorites include goat, brie, gorgonzola and especially feta.  I love it’s crumbly texture and tangy flavor.  On a family vacation we took a very long time ago {I’m thinking I was in 7th grade?!} to Disney World in Florida, we ate at a really great restaurant and they served their bread with feta cheese spread instead of butter.  It was absolutely fantastic.  My mom was hounding the waiter for the recipe with no luck.  He wasn’t giving it out.  But the flavors were so simple and pure that we were able to figure it out when we got home.  This dip reminds me so much of the recipe we re-created -- but with an extra spicy kick from the pickled jalapenos.  This was one of those dips that disappeared very quickly.  When hosting a party, I set out a few appetizers for my guests and continue working on preparing the main course while they snack.  This time, my husband and our friends devoured the bowl {Yeah, I helped of course!} in about 10 minutes and he was asking when more food was coming.  

I served this dip with slices of cucumber, radish and pretzel crisps.  It would also be fabulous served with pita chips or spread on warm crusty bread.  Just be careful with the bread -- appetites may be spoiled!

Greek Style Whipped Feta

1 or 2 garlic cloves

12 oz feta cheese

1/4 c. sour cream

1/4 c. extra virgin olive oil

2 tbsp drained sliced pickled jalapenos

1 tsp fresh lemon juice

garnish: fresh basil, smoked paprika, lemon zest, pepper

1. In the food processor, combine garlic, feta, sour cream, olive oil, jalapenos and lemon juice.  Process until smooth, up to 3 minutes, scraping sides of bowl as needed
2. Into a shallow bowl, spoon mixture.  Garnish and serve with radishes, cucumber, pita chips, etc.  May prepare 2 days in advance

Greek Style Bread Salad with Creamy Lemon Caper Dressing

Some of my favorite salads are those that include giant hunks of bread {real croutons, not the bagged ones}, also known as panzanella salad.  These homemade croutons are not just a topping for the salad, but a main ingredient, deserving as much attention as the perfect tomato, the crispest lettuce or the tangiest dressing.  I’m loving this salad -- it’s meatless but still hearty enough for lunch or even dinner because of those divine croutons.  

When making your own croutons, most recipes call for day old bread brushed with olive oil and toasted in the oven.  For me, I tend to skip the olive oil and use plain old cooking spray, a lighter and easier option, in my opinion.  Also, bread never lasts long enough in my house to be “day old” so I end up buying a new baguette and find my croutons come out just right anyway!  You want to make sure they are toasted on the outside but still chewy on the inside.  Perfect!

The dressing for this salad isn’t the usual “Greek” dressing, which I love.  The base is greek yogurt, creating a creamy tang that is protein packed, delicious and lighter than run in the mill bottled dressings.  Throw on some grilled lemon chicken and you’ve got yourself a full blown, healthy summer meal!

Greek Style Bread Salad with Creamy Lemon Caper Dressing

One french baguette, cubed

2 tsp extra virgin olive oil, plus more for brushing 

2 finely chopped cloves garlic

1/4 c. plus 2 tbsp plain greek yogurt

2 tbsp lemon juice

1 tsp grated lemon zest

chopped romaine lettuce (I used 2 heads)

1 pint grape tomatoes, halved lengthwise

1 small red onion, sliced

2 tbsp capers, rinsed and roughly chopped

1/4 c. crumbled feta cheese

fresh ground black pepper

1. Preheat oven to 375.  Brush bread cubes with olive oil and bake 10 minutes.
2. In large bowl, add chopped garlic; whisk in yogurt, lemon juice, zest and 2 tsp olive oil.  Toss with lettuce, tomato, onion and capers.  Season with pepper and top with bread cubes.