Ingredients 6 chicken breast fillets 1 large ripe tomato ½ cup olive oil 2 tbsp lemon juice 1 tbsp mustard 2 tbsp sweet or mixed paprika 1 tbsp sumac A little fresh thyme 1 tbsp dried oregano Salt Pepper Equipment Oven-safe dish TAGS CHICKEN CHICKEN LOW BUDGET MAIN COURSES TSIKNOPEMPTI WHAT TO COOK TODAY Ingredients 6 chicken breast fillets 1 large ripe tomato ½ cup olive oil 2 tbsp lemon juice 1 tbsp mustard 2 tbsp sweet or mixed paprika 1 tbsp sumac A little fresh thyme 1 tbsp dried oregano Salt Pepper Instructions In a bowl, combine the spices and herbs that will give the chicken extra flavor. Add the mustard, olive oil, and lemon juice, mixing well. If the chicken is thick, pound it with a heavy object to flatten. Cut the fillets into large, thin slices. Place the chicken in an oven-safe dish and add the spice and oil mixture. Mix thoroughly to coat. Cut the tomato into thin slices. If it has excess moisture, drain on paper towels. Place the tomato in a small bowl and cover. Cover the chicken bowl as well, and refrigerate everything for several hours. Even better overnight. Spread a large piece of aluminum foil on the work surface. Place a piece of parchment paper on top. Arrange the chicken and tomato slices. Using the parchment paper, roll the gyros into a tight cylinder. Wrap tightly with aluminum foil and compress the roll. Place the roll on a wire rack and bake at 200°C for 1 hour and 15 minutes. Unwrap the gyros. Return it to the rack with a parchment-lined pan underneath. Brush with a little olive oil and roast for 30 minutes to crisp the exterior. Slice thinly and serve with tzatziki, homemade pita bread, tomato, onion, parsley, and paprika. TAGS CHICKEN CHICKEN LOW BUDGET MAIN COURSES TSIKNOPEMPTI WHAT TO COOK TODAY
