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Thursday, December 10, 2009

It's all Greek Chicken to Me

Here's a lovely, easy dinner recipe- Greek chicken with onions or as Kraft Foods originally titled it, "Grilled Greek Chicken Kabobs." As I was skewer-less and grill-less when I made it, I have nixed the kabob and the grilled parts.

Below, you'll find the original recipe from Kraft Foods with my little notes of awesome mixed in:

1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp.  KRAFT Real Mayo Mayonnaise (I use Light mayo- works just as well)
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1   red onion, cut into small wedges
1 lemon, halved 
Salt, pepper, and garlic powder (or garlic cloves - whatever you like garlic-wise)

MIX dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 20 min. or up to 2 hours to marinate. (This is what makes everything so delish!)

Continue on if you plan to grill yours and put it on skewers. Skip down to my directions if you prefer my version...


HEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto skewers. 

GRILL 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving. 


SAUTE chicken on medium-high heat. Cook thoroughly. You may want to remove the excess water/marinade that forms as the chicken cooks. Add fresh lemon to the pan close to the end of cooking.

In a separate pan, SAUTE the cut red onions with a little olive oil, salt, pepper, dash of lemon, and garlic.

COMBINE chicken and onions when both are finished cooking and serve with sliced lemon. nom!

And there you have it- short n sweet and dinner in a snap!


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