Awesome Greek Chicken Ala Pam

HAPPY BIRTHDAY AMERICA

I’m a big fan of Mediterranean dishes and when I recently saw Pam’s recipe for Greek Chicken with Roasted Vegetables & Lemon Vinaigrette, I didn’t know which appealed to me more the looks of the chicken or the sound of it.  

I had planned to make it several days ago but had no feta until Bev went to Sam’s club and bought this 2½ lb. block which I cut into six pieces and froze five of them.

For this meal, I made only the vinaigrette and the chicken as we already had delicious leftover green beans and fresh corn that we needed to cook so this was half Greek and half southern American and I adjusted the chicken ingredients for three breasts.  You can see Pam’s original recipe and several great pics by clicking on the link above.  Here is a partial shot of Pam’s.

Greek Chicken with Lemon Vinaigrette – Adapted from For The Love Of Cooking

Ingredients:

2 tbsp lemon juice

1 tbsp olive oil

1 tbsp feta cheese

½ tsp honey

Freshly cracked black pepper, to taste

3 chicken breasts, boneless & skinless

S&P

3/8 cup mayonnaise

3 cloves of garlic, minced

1 cup panko crumbs

¼ cup parmesan cheese, freshly grated

3/8 tsp dried dill

3/8 tsp dried oregano

Sea salt and freshly cracked pepper, to taste

3 tbsp olive oil

2 tbsp butter

Fresh dill sprigs, for serving

Instructions:

1. Make the vinaigrette by combining the first five ingredients in a small jar and shake well.  Set aside to allow flavors to mingle.

2. Prepare the chicken by trimming then Jaccarding to tenderize and flatten to an even thickness – then cut off the thin edges and cook for the pets.

3. Set up a breading assembly line with two separate dishes.

4. Put the mayonnaise into a dish with two cloves of minced garlic then stir to combine (Larry used a knife side to make garlic paste).

5. In dish two, combine the panko crumbs and parmesan cheese with dill and oregano then season with sea salt and freshly cracked pepper, to taste; mix well.

6. Salt and pepper the chicken to taste.

7. Heat the oil and butter in the large skillet over medium-high heat.

8. Dredge the chicken by dipping each piece of chicken completely into the mayonnaise mixture.

9. Then dredge them in the panko mixture making sure they are evenly coated.

10. Place into the hot skillet and cook the chicken until golden brown. Carefully flip the chicken over and cook until golden brown and to an internal temperature of 158F.

11. Plate the chicken, drizzle with the vinaigrette and garnish with fresh dill weed (I had none) and crumbled feta.

We served the chicken with leftover green beans (maybe even better the next day) and boiled corn, which I drizzled with the vinaigrette.

The Verdict:

OH WOW, this was one of the best chicken dishes we’ve ever had and we all oohed and aahed over it.  The breading and the sauce were delicious and the meat was moist and fork tender.  I was curious about how dredging something in mayo would work but it was fine and I may use the mayo with garlic the next time we grill salmon.  As you can see, the coating cooked beautifully and this may be our go-to breading for pork and chicken and maybe some fish in the future.  While we sided it with something different than Pam, it was a great meal and I used the last of the vinaigrette on my corn and really liked it.  Bev said she would like her chicken to be a little more lemony, so next time a lemon wedge will be on the side.  Thanks Pam for an awesome meal.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

06/29/22 event date