Greek Pouch Potatoes
A quick Mediterranean-style recipe for
individual servings
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| Greek Pouch Potatoes |
4 sheets (12 inches square) heavy-duty
aluminum foil
1 1/3 pounds (4 medium) potatoes,
sliced 1/4 inch thick
4 boneless, skinless chicken breast
halves, sliced 1/2 inch thick
1/2 cup sliced, pitted kalamata olives
or sliced ripe olives
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano leaves
1/2 cup diced tomatoes
1/4 cup crumbled feta cheese
Heat oven to 450 degrees. In bowl, mix
all ingredients except tomatoes and cheese; divide equally among foil sheets
(about 1 1/2 cups each), placing mixture on right halves of foil squares. To
seal each pouch, fold left side of foil over mixture. Fold in right edge 1/2
inch; fold again. Fold top and bottom edges the same way, leaving room for heat
to circulate inside pouch. Place on baking sheet and bake in center of oven 35
minutes. To open pouches, with scissors, cut a cross in the top of each, then
pull back points, being careful as steam is released. Top contents of each
pouch with 2 tablespoons tomatoes and 1 tablespoon cheese.
Makes 4 servings
Nutritional Information Per Serving: 411
calories; 7 g fat; 80 mg cholesterol; 1556 mg sodium; 54 g carbohydrates; 6 g
fiber; 34 g protein
