1 hour
Yield: 4 servings
Ingredients
* 4 (5-ounce) skinless chicken breast halves, trimmed all visible fat and cut into 1/2-inch cubes
* 1/2 cup lemon juice
* 1/2 cup dry white wine
* 1/4 cup olive oil
* 4 teaspoons crushed dried oregano
* 1 teaspoon salt, optional
* 1 teaspoon white pepper
* 4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
* vegetable stacks
Directions
Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt (optional) and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to 450 degrees F.
Spread the potatoes in a shallow roasting pan and roast for 15 minutes. Add in the chicken with its marinade. Cover the pan with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and left for 5 minutes before dividing among 4 heated dinner plates. Serve with a vegetable stacks alongside.
Vegetable stacks:
* 1 large carrot, peeled and sliced thinly on the diagonal
* 2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas
* 1/2 pound fresh snow peas, trimmed
Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.
Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.
