Mexi-Greek Baked Chicken
"This recipe appeared (untitled) in the January 2011 edition of "Relish," our local newspaper's insert magazine. Talk about the easiest recipe on the planet -- for that weeknight when you're just too tired to do *anything*! I served it with sweet potatoes (the sweetness is a perfect contrast to the tart-saltiness of the chicken recipe), and a tossed salad. Yummy, plus easily cut in half if there's just one or two of you."
- Ready In:
- 45mins
- Ingredients:
- 3
- Serves:
-
4-6
ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 1⁄2 cups salsa verde (La Victoria medium chunky if you can find it!)
- 3⁄4 cup feta cheese, crumbled
directions
- Place chicken thighs in a roasting pan or pyrex glass dish. Pour salsa verde over the top and sprinkle with crumbled feta cheese.
- Bake in a preheated 375 degree oven for 40 minutes.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
