January 21, 2006 | Episode 3

Fake It, Don't Make It Mediterranean Chicken
The classic Greek dish made easy
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Mediterranean Chicken

  • Hands-On Time: 15 minutes
    Total Time: 15 minutes
    If Made From Scratch: 1 1/2 hours
    Makes 4 servings
  • 4 pieces flat bread or pita
    1 store-bought rotisserie chicken, meat removed from the bones and shredded
    3 tablespoons extra-virgin olive oil
    1/2 teaspoon kosher salt
    1⁄2 teaspoon black pepper
    1 8-ounce package Feta, crumbled
    1 1/2 tablespoons fresh thyme leaves
    Juice of 1 lemon
    4 tablespoons black-olive tapenade or paste
    1 cup fresh store-bought (not jarred) salsa, drained

Heat oven to 250°F. Wrap the bread in foil or place on a baking sheet and place in the oven.

Combine the chicken, oil, salt, pepper, Feta, thyme, and lemon juice. Remove the bread from the oven and spread each piece with 1 tablespoon of the tapenade. Top with the chicken mixture and salsa.

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