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bjbjBrBr Walter: Now, Jan. Jan: Yes Walter: You tell me this chicken is good. Jan: It's
delicious. Walter: I don't know how delicious it is but I know this is the best smell in
here I have ever seen. What do you have going here? Jan: Well, first thing I did here was
I took some chicken thighs that were on sale. Walter: Yes. Jan: So I got these and I browned
them off. Walter: Yes. Jan: And got rid of the oil. Walter: Right. Jan: And I added half
an onion and a couple cloves of garlic. Walter: And it's toasting gently over medium heat
and it smells fabulous. Jan: Right, I wish it was cologne I really do. So then we ve
got two cans of diced tomatoes, and they are going to go in here. Walter: OK. Let me have
that, and I'll take care of the empties for you. Jan: Alrighty and we are going to add
some very intensely flavored ingredients but only a couple it's that easy; kalamata olives
that I ve chopped. Walter: That will improve just about anything. Jane: That's right and
I originally didn't put capers in it, but I grabbed them this morning and I am glad
, so I got a couple tablespoons of capers that I drained. Walter: That's 2 or 3 capers
that you didn't eat. Jane: That I didn t eat, but I also have a couple over here that are
helping me. Walter: I know. Jane: And a little bit of fresh oregano. You can use dried if
you want to and And if you use fresh Walter: Someone said to me the other day, Where do
you get fresh oregano? Look in Food City in the package of herbs. Jan: Right. Walter:
They are hanging somewhere in produce usually, and they have a whole selection, mint, oregano,
other things. Jan: In a little clam shell like that, and it s absolutely delicious.
Walter: Good stuff Jan: So all we do is simmer that sauce for a minute. Our chicken goes
back in the pan with any of the juices. Sorry, Walter, I didn't mean to make you wear it,
and I've got a 350 degree oven back here, and all we are going to do is throw this into
the oven here for 45 minutes. Walter: OK. Jan: At the end of the 45 minutes we're going
to do a couple things to our chicken. I have some fresh basil, and in this case, if you
don't have fresh I'd just skip it just because fresh is just so fabulous. Walter: Much better.
Jan: So we're going to top Walter: That's a technical term. Jan: More better? Walter:
So much better. Jan: So much better? All right. I got you. So we top our chicken with a little
fresh basil and as much feta cheese as you would like. Walter: Now we discussed last
time that you put feta cheese that there is no concept that says too much feta cheese.
Jan: I brought a couple of my kiddos with me that was a full package and he just simply
snacked on it until there s only half left. So I think Aiden [SP] would agree with you.
But that is our Greek style chicken, and the flavor is amazing and we've been debating
what you would to serve it with. Walter: Well anything, that and a green salad would make
a lovely dinner by itself. You don't need starch. If you do a starch I d do rice with
it because I do rice with almost everything. Jan: You could do pasta. You could do orzo.
Walter: Orzo would be nice. Jan: I would eat it with cardboard. Walter: Yeah I would eat
that sauce with cardboard. I tasted it folks, and I guarantee you want it. Do we tell you
how to get it? Jan: We can. Walter: You go to Chef s Recipes, 6450 Paper Mill Drive,
Knoxville, Tennessee, 37919 sending a stamped, self-addressed envelope or go to local8now.com
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Nancy Burns Normal Nancy
Burns Microsoft Office Word Title Microsoft Word 97-2003 Document MSWordDoc Word.Document.8