Greek Chicken On Potato Croutons Recipe

Ingredients

1 pound plum tomatoes, seeded, coarsely chopped
1/2 pound feta cheese, diced
12 Kalamata olives or other similar olives, pitted, coarsely chopped
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons ouzo or another anise-flavored liqueur (optional)
4 large boneless chicken breast halves with the skin
3 tablespoons olivada (an olive spread - if you can’t find it use pureed pitted Kalamata olives)
additional olive oil
additional lemon juice
2 extra large russet potatoes, boiled, cooled, peeled

Combine first 6 ingredients in a medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead; let stand at room temperature 1 hour before using.)
Loosen skin of each chicken breast along 1 side. Spread 1/4 of the olivada evenly under skin and skewer the skin closed. Season chicken breasts with salt, pepper, and lemon juice.
Cut four 1/2 inch thick lengthwise sliced from center of potatoes. (Rest of potatoes can be used for another dish.) Brush potato slices with olive oil; season with salt, pepper and lemon juice.
Prepare grill to medium high heat. Grill chicken skin side up, 5 minutes. Turn and grill until skin is crisp and brown and chicken is cooked thru - about 4 to 5 minutes.
Grill potato slices alongside chicken until brown and crisp, turning once, about 8 minutes.
Arrange potato slices on platter. Place 1 chicken breast on each. Spoon tomato relish alongside and serve.