kitchenelf
Chef Extraordinaire
This is mish's recipe - just thought I would make it a separate post so no one misses it.
Sun-dried Tomato and Kalamata Olive Chicken
Servings: 4
10 sun-dried tomato halves -- chopped
1/4 cup boiling water
4 boneless -- skinless chicken breast halves (about 4 ounces EACH)
1 teaspoon dried oregano -- crumbled
12 pitted kalamata olives -- finely chopped
1/4 cup finely snipped fresh parsley
1/8 teaspoon crushed red pepper flakes
1 ounce feta cheese -- crumbled
1/8 teaspoon salt
2 teaspoons olive oil (extra-virgin preferred)
In a small bowl, stir together sun-dried tomatoes and water. Let stand 10 minutes. Drain. Return tomatoes to bowl. Meanwhile, discard all visible fat from chicken. Put chicken between 2 pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet or a rolling pin, flatten chicken to 1/4-inch thickness, being careful not to tear meat. Sprinkle 1/2 teaspoon oregano over chicken.
Stir olives, parsley, remaining 1/2 teaspoon oregano and red pepper flakes into tomatoes. Gently fold in feta. Heat a 10-inch nonstick skillet over medium-high heat. Cook chicken 3 minutes. Turn over and cook 3 minutes, or until no longer pink in center. Remove from heat. Sprinkle salt over chicken.
To serve, put a piece of chicken on each plate. Top each serving with 1/4 cup tomato mixture. Drizzle each serving with 1/2 teaspoon oil.
Sun-dried Tomato and Kalamata Olive Chicken
Servings: 4
10 sun-dried tomato halves -- chopped
1/4 cup boiling water
4 boneless -- skinless chicken breast halves (about 4 ounces EACH)
1 teaspoon dried oregano -- crumbled
12 pitted kalamata olives -- finely chopped
1/4 cup finely snipped fresh parsley
1/8 teaspoon crushed red pepper flakes
1 ounce feta cheese -- crumbled
1/8 teaspoon salt
2 teaspoons olive oil (extra-virgin preferred)
In a small bowl, stir together sun-dried tomatoes and water. Let stand 10 minutes. Drain. Return tomatoes to bowl. Meanwhile, discard all visible fat from chicken. Put chicken between 2 pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet or a rolling pin, flatten chicken to 1/4-inch thickness, being careful not to tear meat. Sprinkle 1/2 teaspoon oregano over chicken.
Stir olives, parsley, remaining 1/2 teaspoon oregano and red pepper flakes into tomatoes. Gently fold in feta. Heat a 10-inch nonstick skillet over medium-high heat. Cook chicken 3 minutes. Turn over and cook 3 minutes, or until no longer pink in center. Remove from heat. Sprinkle salt over chicken.
To serve, put a piece of chicken on each plate. Top each serving with 1/4 cup tomato mixture. Drizzle each serving with 1/2 teaspoon oil.
