Greek chicken recipes?

Question

Recently my family took a trip to New York City. We bought a whole chicken from this Greek take-out place that was located near one of the many parking garages. It came with this wonderful soft flat bread and a cold tomato sauce that was like simple pureed tomatoes with a couple simple spices in it. Does anyone know exactlly what sort of ingredients were probably in this recipe and how I may be able to duplicate a similar cooked chicken at home? It was almost a sort of mild smokey flavor in the chicken itself.

Answer 1

Greek-Style Chicken
Chicken breasts are slow cooked with Greek flavors.
INGREDIENTS:

* 4 to 6 skinless chicken breasts
* 1 lg. can (15 ounces) tomato sauce
* 1 can (14.5 ounces) diced tomatoes with juice
* 1 can sliced mushrooms
* 1 can (4 ounces) sliced ripe olives
* 2 cloves garlic, minced
* 1 tbsp. lemon juice
* 1 tsp. dried leaf oregano
* 1/2 cup chopped onion
* 1/2 c. dry white wine (optional)
* 2 cups hot cooked rice
* Salt to taste

PREPARATION:
Wash chicken and pat dry. Bake in 350° oven for about 30 minutes. Meanwhile, combine all other ingredients (except rice). Dice chicken and combine with the sauce; cover and cook on low for 4 to 5 hours. Serve chicken and sauce with hot cooked rice.
Serves 4 to 6.





Mushroom & Sundried Tomato Greek Chicken Breast
YIELD: 24 servings

The savory flavors of Greece enhances this tempting dish.

24 unbreaded chicken breasts, 4 oz. each
1 oz. margarine, melted
1/2 tsp. salt, or more to taste
1/4 tsp. white pepper

Sauce: 1 Tbsp.,11/2 tsps. olive oil
6 oz. onions, diced
3 cloves fresh garlic
21 oz. sundried tomato bits
6 oz. sliced mushrooms
1/4 tsp. oregano leaf, or more to taste
1/4 cup real lemon juice (Shriver)
3/4 cup Sauterne cooking wine
white pepper, to taste
salt, to taste
1 Tbsp. butter, melted
4 oz. feta cheese, crumbled

1. To grill chicken breast: Brush both sides of chicken breasts with melted margarine. Grill 5 to 7 minutes on each side, seasoning lightly with salt and pepper, unitl the internal temperature reaches 165°F. being sure not to overcook.
2. Feather 12 chicken breasts into each of two full size shallow steam table pans.
3. FOR THE SAUCE: Heat olive oil and sautè onions, garlic, sundried tomatoes and mushrooms until onions are crisp-tender. Add oregano, lemon juice, wine and salt and pepper to taste. Add melted butter and heat to temperature.
4. Ladle sauce over chicken breasts. Top each with crumbled feta cheese (do not melt) and take to serving line.

Answer 2

Ingredients:
Four pieces of boneless, skinless chicken breasts
juice of two lemons
four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

Procedure:

Place chicken in a shallow baking tray.

Arrange potatoes around chicken pieces. Scatter whole peeled cloves of
garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken
and potatoes. Add water until potatoes are just about covered.

Add salt, pepper to taste. Cover chicken and pototoes with generous
amounts of oregano.

Bake at 350 degrees, until tops of chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes
aren't at least half-covered with liquid, add water.

Return to oven for about 15-20 minutes. Chicken is done when both
sides a lightly browned and potatoes are soft when touched with
a fork.

Serve with a crusty bread, or with pita bread.


The Bread is called Pita and you could buy one, or make it yourself

yeast.
INGREDIENTS:
2 teaspoons active dry yeast
1 tablespoon sugar
1 1/4 cups warm water (about 110 to 115°)
3 1/2 cups all-purpose flour
1/2 teaspoon salt
oil
PREPARATION:
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water.

try going to this site too

http://allrecipes.com/greek-recipes.asp