Sauteed Chicken With Tomatoes, Olives, and Feta |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from Fast, Easy, Fresh by Barbara Fairchild. I'm posting here for safekeeping. Ingredients:
6 boneless skinless chicken breast halves |
1/2 cup olive oil |
2 tablespoons olive oil |
1/2 cup lemon juice |
8 teaspoons chopped fresh oregano, divided |
2 garlic cloves, pressed |
30 pitted kalamata olives, cut lengthwise into slivers |
16 grape tomatoes, temmed, quartered lengthwise |
1/2 cup crumbled feta cheese |
Directions:
1. Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to 1/3-inch thickness. Score top of chicken breasts with sharp knife; place in large glass baking dish.
2. Whisk 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
3. Chill 3 tablespoons dressing for tomatoes.
4. Pour remaining dressing over chicken; turn chicken to coat.
5. Cover; refrigerate at least 1 hour and up to 6 hours, turning occasionally.
6. Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium high heat.
7. Working in batches, add chicken and saute until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture over chicken.
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