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Source: America's Favorite Food Associations

Greek Pouch Potatoes
Easy to make and fun to try!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
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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 ripe olives, sliced
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano leaves
1/2 cup tomatoes, diced
1/4 cup feta cheese, crumbled
4 sheets (12 inches square) heavy duty aluminum foil




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 halve 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.




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