Grilled Chicken Gyros with Greek Air Fried Potatoes Ingredients 4+ 2-4 Chicken Breast Iceberg Lettuce Tzatziki Sauce (I'm using my homemade recipe) 1 Medium Red Onion 1 Medium Tomato 1 Green Bell Pepper Feta Cheese Mozerella Cheese Salt Black Pepper Garlic Powder Olive Oil Cooking Spray 2-4 Russet Potatoes Dried Oregano Greek Marinade 1 Medium Lemon Steps Place your chicken breasts into a zip lock bag or bowl and pour 3/4 of your Marinade onto them. Let them Marinade in for 2 - 48 hours. The longer, the tastier. While they Marinade, go ahead and make your Tzatziki (recipe on my profile). If you don't plan on making Tzatziki from scratch, then you can ignore this step. After marinading, Preheat your BBQ to medium heat (about 375°F). Cut all of your vegetables and set in the fridge until you're ready to assemble the Gyros. Brush the grill with a bit of oil and place your chicken on (topside down). Cook for 15 minutes, then flip, brush with...
Italian-Style Baked Chicken and Pasta
Ingredients
- 10 oz cherry tomatoes, halved
- 1 small sweet onion, diced (enough for about 1 cup)
- 8 oz white or cremini mushrooms, sliced
- 5 cloves garlic, minced
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1.5 pounds chicken breast (about 3 breasts), cut into chunks about 1” wide
- 1/2 cup parsley, chopped
- 4 large leaves of basil, sliced thinly
- 2.5 cups dry small pasta (I used orecchiette)
- 2 cups shredded Italian cheese blend (mozzarella, Parmesan, Asiago, Romano)
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan cheese
- 2 Tablespoons butter
- Olive oil for roasting the cherry tomatoes and for frying the vegetables and chicken
- Salt and pepper as noted in the steps below
Steps
Preheat oven to 375°F (190°C).
Line the following with aluminum foil and spray lightly with cooking spray (e.g. Pam):
⭐️ A baking pan or cookie sheet
⭐️ A 9” x 13” pan.Cut the cherry tomatoes in half, and toss them with 1 Tablespoon olive oil and 1/8 teaspoon salt. Place them on the foil-lined cooking sheet.
Roast the tomatoes for up to 20 minutes in the preheated oven. Check on them every 5 minutes or so to ensure they do not burn and to stir them a little if necessary. Set aside until needed.
Sauté the mushrooms in about 3 teaspoons olive oil. Fry them until they are lightly browned and most of the liquid has evaporated. Set aside.
Sauté the onion as in step 3. Fry them until they are softened and lightly browned.
Add the fire-roasted tomatoes, onion, and garlic to a pot. Heat over medium-low heat, then reduce heat to a simmer. Allow to simmer, uncovered, for up to 10 minutes while you work on the next steps.
Sprinkle chicken with 1/4 teaspoon salt and a few grinds of fresh pepper. Sauté chicken in olive oil over medium-low heat in batches until it is browned on all sides.
Transfer chicken to the pot. Add parsley, and basil. Stir well, and allow mixture to simmer for up to another 10 minutes, stirring frequently.
The goal is to ensure that excess liquid boils off and flavors meld and intensify.
Boil pasta al dente according to package directions. Drain, but do not rinse it.
I used orecchiette pasta, but any small pasta will work.
Add mushrooms and roasted cherry tomatoes to the pot.
Taste the mixture. If it seems too acidic, add a small amount of sugar (start with 1/2 teaspoon) OR a small amount of baking soda (1/8 teaspoon or less to start). Add a little more of either if you think it needs more adjusting.
*I didn’t adjust anything at this point, since I thought the flavor was fine.Add pasta and 2 cups shredded cheese to the pot. Stir well, and pour into the prepared 9x13 pan.
Combine Parmesan cheese and breadcrumbs, then spread over the top. Cut 2 Tablespoons butter into small cubes and dot over the top.
Bake at 375°F for 20 minutes or until the top lightly browns.
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