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!
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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