just marinated chicken, what to do suggestions?

james said:

picked up some "greek feta vinagrette" salad dressing on sale at wild
oats

seedsofchange.com/organic_foods/salad_dressings.asp

thought i'd marinate a bunch of chicken breasts with it. it's been
overnight, how should i cook? maybe some parmesan cheese? grilled or
baked?

Marinated in dressing overnight? Wow. That's about 20 hours longer than I
would have done it.

Quoted message said:

any ideas, also have carrots and fresh spinach to go with.

How about a Greek salad. Slice up some onions, tomatoes, cucumber, some
Feta cheese, toss in some calamata or other black olives. Give it a little
salt and pepper, a dash of marjoram and dried oregano, sprinkle with some
lemon juice and some olive oil.

james said:

picked up some "greek feta vinagrette" salad dressing on sale at wild
oats

seedsofchange.com/organic_foods/salad_dressings.asp

Slice the chicken thinly and make a stir-fry then sprinkle on the
cheese. You have everything you need. Cut the veggies into thin strips
also and cook them for about 5 minutes. Cut the chicken into either 1"
chunks or thin strips and cook until done. Do the veggies last. You
can have it on its own or over rice or noodles.
BTW, sitting an hour or two in a marinade is fine.

thanks for the info! yeah it went late last night, but i'll do a
normal timed marinade next time

i may pick up more up that dressing for other things too, and i like
the hippie name of it 🙂

have a good week!

If you have the chicken, the spinach, and a few other things
(apparently parm), then you are close to a spinach pesto chicken.

Process the spinach with some garlic, oil, parm, a bit of lemon juice,
and some nuts. Pine nuts and walnuts are the classic, but except for
peanuts, anything should work. Peanuts might as well, but it would
certainly be an expirimental recipe... DON'T over do the oil. Many
restaurants make an overly oily pesto, and it doesn't add that much to
the flavor. I make mine like a thin paste (very little oil), but most
people like it a bit thinner. Also, a bunch or fresh parsley or basil
would help. IMO pesto should be about the herbs and/or spinach, not the
oil.

Now you can either bake or pan fry the chicken in this sauce. Or you
can grill the chicken and cook the pesto in a saucepan and combine them
later. Some pasta would go well with this. I usually serve an herb
pasta with it. Cook the pasta, drain, pour some good oil into it (just
enough to coat) and stir with your choice of herb, and maybe just a
touch of parm or whatever. Fresh ground pepper is a good extra.

Then you can pan fry the carrots in butter, and add a few table spoons
of orange marmalade when they star to brown. Once you add the
marmalade, turn off the heat and stir until combined. A bit of ginger
or parsley is good here as well.

Oddly enough, the carrots are probably the least healthy thing here,
but they are good.

Dean G.