Chicken with Tomatoes, Olives, and Feta

chicken_with_tomatoes_olives_and_feta_vThis is a recipe I just love.

First it is fast.

Second it has ingredients I adore.

Third, it is fresh and sassy.

Fit for company, but easy enough for a weekday meal.

What is not to like here?

Do try it.

 

INGREDIENTS:

  • 4 chicken breasts halves, or boneless thighs. (you can brine in water and salt for an hour ahead for the breasts)
  • 1/2 c olive oil
  • 1/3 c fresh lemon juice (about 1 lemon)
  • 6 tsp fresh oregano (can used dried but really I wouldn’t)
  • 2 tsp freshly microplaned garlic– two good sized cloves
  • salt and pepper to taste
  • 2/3 of a tin of cherry tomatoes
  • 2/3 c of kalamata olives (halved)
  • 1/2 c or feta cheese

INSTRUCTIONS:

  • Pat dry the chicken pieces and add to plastic bag.
  • Mix the oil, lemon juice, oregano, garlic and salt and pepper and whisk.
  • Remove about a scant 1/4 c of the vinaigrette and set aside for later.
  • Pour the rest into the bag and massage the chicken until well covered.
  • Refrigerate for 4-6 hours.
  • When ready to eat, saute the chicken until done.
  • Add the reserved vinaigrette to the tomatoes, olives and feta, and stir coating well.
  • Serve the chicken and allow guests to spoon over the “salad” onto their chicken portion.

SERVES: 4

NOTES: You could substitute the feta for fresh mozzarella. You might also use a different type of olive. This would also work as a nice compliment to a substantial fish, like cod or perhaps even tuna.

SOURCE: Bon Appetit

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