Recipes from 2014 on will be gluten & dairy free. Earlier recipes could easily be adapted to gluten free cooking or baking.
Tuesday, March 30, 2010
Grilled Chicken Breasts with Tomato, Olive, and Feta Relish
I've been making this chicken recipe for a few years now. I found it on Epicurious.com and it's a great recipe for the warmer months. I think it is very fresh tasting and a little different twist on chicken. The topping can be eaten as a dip with chips too - yummy!
Ingredients:
1 1/2 cups chopped cherry tomatoes (about 10 oz)
1/2 cup pitted kalamata olives, chopped
3 Tablespoons olive oil, divided
2 Tablespoons chopped fresh mint
1 Tablespoon red wine vinegar
3/4 cup crumbled feta cheese
4 large skinless boneless chicken breasts (we use two but keep the rest of the ingredients the same)
Directions:
Mix cherry tomatoes, olives, 2 tablespoons olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season with salt & pepper.
Prepare grill to medium high heat. Brush chicken on both sides with remaining olive oil. Sprinkle with salt & pepper (I would recommend seasoning a little more than just salt & pepper.) Grill chicken until cooked through, about 7 minutes per side. Transfer chicken o plate and slice if desired. Top with relish and serve.
I just served the chicken breasts whole and top with the relish.
Enjoy!
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1 comment:
Mmmmm, that sounds fab! Thought you might like to know that when someone types in "stefanie's kitchen' in a google search, yours is the first one that comes up!!
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