It's Greek To Me!

I love to travel and I'm hoping my next major trip will take me to the Mediterranean, in particular, Greece.  How amazing would that be, aside from the rioting and collapsing economy.  I love Greek food and make it a point to visit every Greek town, in every major city I can. I spend a huge chunk of all of my trips to Chicago in Greek Town.  Seriously, they fry their cheese! You know in your heart of hearts, it just doesn't get any better than that!  So, when I plan dinners I love to plan things that will bring those memories of adventures and travels back. These are a couple of really simple recipes.  The orzo recipe is very traditional, but instead of a tomato sauce, I like to use diced tomatoes just to add a bit of freshness and texture.  The chicken is super easy and not traditional at all, but, it still brings all of those yummy Greek flavors to your palate.  I love this dinner, super easy, fast and delicious!

Stuffed Greek Chicken

Written, developed and tested by: Vanessa Madigan

Ingredients:
4 boneless skinless chicken breasts
3 medium tomatoes, diced
2 green onion, diced
1 jalapeno, diced
1\4 cup kalamata olives, chopped
1\4 cup crumbled feta
Greek seasoning


Directions:

• Preheat oven to 350.
• Pound chicken breasts flat using a meat hammer, or mallet. Be careful not to tear the meat.
• In a small bowl, mix the tomato, onion, jalapeno, olives and feta.
• Lay each chicken breast flat and place several tablespoons of the filling in the center.
• Wrap the chicken around the filling and seal using toothpicks.  Be careful placing the toothpicks and don't use too many, you will want to remove all of these before serving.
• Place the chicken breasts in a large baking dish and sprinkle liberally with the Greek seasoning on all sides.
• Bake for 30-40 minutes at 350 or until done.
• Serve and enjoy!

Orzo with Tomato and Feta
By: Vanessa Madigan

Ingredients:

3 tbs olive oil
3 cloves of garlic, sliced or chopped
2 14.5 oz cans of diced tomatoes
1 lb. of orzo
1 tsp salt
1/2 tsp black pepper
Crumbled feta cheese to garnish
water


Directions:

• In a large pan (stock pot, braiser, or dutch oven) heat the olive oil over medium heat, add the garlic and cook until translucent.
• Add the diced tomatoes and simmer with the garlic for about 10 minutes, stirring frequently.
• Add the orzo and stir.  Fill one of the diced tomato cans with water and add to the tomato mixture, do this 3 times.  Add the salt and pepper.
• Turn heat to low and allow to simmer for about 1/2 an hour or until the orzo has absorbed the water and its tender.
• Top with feta and serve!