GREEK POUCH POTATOES

GREEK POUCH POTATOES

1 1/3 pounds potatoes (4 medium) sliced 1/4-inch thick
4 boneless skinless chicken breast halves, sliced 1/2-inch thick
1/2 cup sliced pitted kalamata olives or sliced ripe olives
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano leaves
1/2 cup diced tomatoes
4 sheets heavy duty aluminum foil (12 inches square)
1/4 cup crumbled feta cheese

Heat oven to 450 degrees F. In bowl, mix all ingredients except tomatoes and cheese; divide equally among foil sheets (about 1 1/2 cups each), placing mixture on right halves 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.