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Greek Pouch Potatoes

  • 1 1/3 lbs. (4 medium) potatoes, sliced 1/4" thick
  • 4 boneless, skinless chicken breast halves, sliced 1/2" thick
  • 1/2 cup sliced, pitted kalamata olives or sliced ripe olives
  • 2 cloves garlic, minced
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. dried oregano leaves
  • 1/2 cup diced tomatoes
  • 1/4 cup crumbled feta cheese
  • 4 sheets (12" square) heavy duty aluminum foil
Heat oven to 450° F. 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"; 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 carefull as steam is released. Top contents of each pouch with 2 Tbsp. tomatoes and 1 Tbsp. cheese.

Source:
National Potato Promotion Board.


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