Chicken Dijon

INGREDIENTS

4 PUSATERI’S LEMON DIJON CHICKEN LEGS 
1 PKG HERB MARINATED POTATOES
3 GREEN ZUCCHINI
4 ROMA TOMATOES
4 TBSP. FETA
4 SPRIGS FRESH THYME
1 CONT. YIA YIA’S TZATZIKI
1 PKG PUSATERI’S GREEK SALAD
¼ CUP WHITE WINE

 

METHOD (serves 4)

 

1. Pre-heat oven to 375°F.

 

2. On high heat in oven-safe roasting pan, heat up 1 Tbsp. of vegetable oil and sear your chicken legs skin side down (approx. 3 minutes) on stovetop.  Flip and sear the other side for 1 minute and set aside.  Deglazed the pan with 1/4 cup white wine. Turn heat down to med-high and add potatoes. Cook for 5 minutes.

 

3. Place the chicken legs on top of your potatoes and put the entire pan in the oven. Bake for 20 mins

 

4. Cut the zucchini into 1 cm thick rounds and the Roma tomatoes in half lengthwise and scoop out the seeds. Season both with olive oil, salt and pepper.

 

5. Add the tomato, zucchini & thyme to the roasting pan (underneath chicken) and continue to cook for an additional 20 minutes.

 

6. Stir the vegetables, add the crumbled feta and continue to cook for an additional 20 minutes or until the internal temperature of the chicken reaches 165°F.

 

 7. Toss the salad and serve with tzatziki.

 

 

 


INGREDIENTS

 

 

4 PUSATERI’S LEMON DIJON CHICKEN SUPREMES

1 PKG HERB MARINATED POTATOES

3 GREEN ZUCCHINI

4 ROMA TOMATOES

4 TBSP. FETA

4 SPRIGS FRESH THYME

1 CONT. YIA YIA’S TZATZIKI

1 PKG PUSATERI’S GREEK SALAD

¼ CUP WHITE WINE

 

 

Method (serves 4)

 

1. Pre-heat oven to 375°F.

 

2.On high heat in oven safe roasting pan, heat up 1 Tbsp. of vegetable oil and sear your chicken breasts skin side down (approx. 3 minutes) on stove top.  Flip and sear the other side for 1 minute and set aside.  Deglazed the pan with 1/4 cup white wine. Turn heat down to med-high and add potatoes. Cook for 5 minutes.

 

3. Place the potatoes in the oven and continue to bake for 20 minutes.

 

4. Cut the zucchini into 1 cm thick rounds and the Roma tomatoes in half lengthwise and scoop out the seeds. Season both with olive oil, salt and pepper.

 

5. Add the tomato, zucchini & thyme to the potatoes and continue to cook for an additional 20 minutes.

 

6. Stir the vegetables, add the crumbled feta and place the 4 chicken breasts on top. Continue to cook for an additional 20 minutes or until the internal temperature of the chicken reaches 165°F.

 

7. Toss the salad and serve with tzatziki.