Sauteed Chicken with Tomatoes, Olives, and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Begin the meal with toasted baguette rounds topped with sautéed wild mushrooms. Marinate the chicken three to six hours before cooking. what to drink: A crisp, fresh white wine, such as a California Sauvignon Blanc. Ingredients:
6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness |
1/2 cup plus 2 tablespoons olive oil |
1/3 cup fresh lemon juice |
8 teaspoons chopped fresh oregano |
2 garlic cloves, pressed |
30 pitted kalamata olives, cut lengthwise into slivers |
16 grape tomatoes, stemmed, quartered lengthwise |
1/2 cup crumbled feta cheese |
Directions:
1. Score top of chicken breasts with sharp knife; place in large glass baking dish. 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. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
2. 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. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto chicken.
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