I’ve been making versions of this sauteed chicken with tomatoes, olives & feta for years.
But with just a couple slight changes to the original recipe, this is now a house favorite.
Instead of sauteing the chicken, this time I threw it on the grill. And instead of regular red grape tomatoes, I used a mix of yellow and red cherry tomatoes, which really added a nice balance of sweet & tangy with the olives, lemon juice/garlic dressing and fresh oregano.
Here’s the recipe:
6 boneless chicken breast halves, pounded to 1/3 inch thickness. [I’m not sure mine were this thin, but they were thin enough that they cooked in about 3-5 minutes per side.]
Marinade/Dressing Base
1/2 cup olive oil
1/3 cup fresh or good quality lemon juice
6 teaspoons chopped fresh oregano [Best fresh from the garden!]
2 garlic cloves, crushed
Mix, reserve three tablespoons for topping, then pour the rest over the chicken and marinate for 3-6 hours.
Olive/Tomato Topping
3 tablespoons prepped dressing
30 Kalamata olives cut lengthwise into slivers [This is the most time consuming part of this recipe, but worth every slice.]
16 tomatoes, quartered
1/2 cup crumbled feta
2 teaspoons fresh oregano, chopped
Salt & pepper
Gently toss all ingredients. Grill chicken on medium/high heat for 3-5 minutes per side or saute on your stove top. Top with olive/tomato mixture.
Serve with summer salad and toasted baguette slices.
VFG Kitchen Note: The topping was so popular, I’ll be sure to double it next time to serve with extra toasted baguettes. Or we may skip the chicken and serve the topping as an appetizer this summer.
Virtual Farmgirl 