SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN
Make and share this Sun-Dried Tomato and Kalamata Olive Chicken recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
- Trim fat from chicken and flatten to ΒΌ in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
- Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
- Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
- Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.
Nutrition Facts : Calories 184.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 75.5, Sodium 414, Carbohydrate 4, Fiber 1.3, Sugar 1.9, Protein 26
SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN
Steps:
- In a small bowl, stir together the sun-dried tomatoes and water. Let stand for 10 minutes. Drain. Return the tomatoes to the bowl. Meanwhile, discard all the visible fat from the chicken. Put the chicken between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat. Sprinkle 1/2 teaspoon oregano over the chicken. Stir the olives, parsley, 1/2 teaspoon oregano, and red pepper flakes into the tomatoes. Gently stir in the feta. Heat a 10-inch nonstick skillet over medium-high heat. Cook the chicken for 3 minutes. Turn over and cook for 3 minutes, or until no longer pink in the center. Remove from the heat. Sprinkle the salt over the chicken. To serve, put chicken on each plate. Top each serving with 1/4 cup tomato mixture. Drizzle each serving with 1/2 teaspoon oil.
KALAMATA OLIVE CHICKEN
Make and share this Kalamata Olive Chicken recipe from Food.com.
Provided by sweetcakes
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine oregano, cayenne, and 1/2 tsp pepper and rub into both sides of chichen breasts.
- Cover and let stand 30 minute
- In a large, heavy skilet, heat olive oil and 1 1/2 Tbs of the butter over med heat.
- Add chicken and cook until golden, about 5 min per side.
- Transfer to platter and cover with foil to keep warm.
- In a med skillet, melt 2 Tbsp of the butter over med heat. Add onions and cook 5 minute.
- Add garlic and tomatoes and cook 2 minute
- Add chicken broth and olives and cook 5 min, stirring occasionally.
- Season with salt and pepper to taste. Stir in remaining 3 Tbsp butter, 1 Tbsp at a time.
- Spoon sauce over chicken and serve.
Nutrition Facts : Calories 301.7, Fat 18.8, SaturatedFat 9, Cholesterol 101.5, Sodium 333.9, Carbohydrate 4.2, Fiber 1.2, Sugar 1.7, Protein 28.4
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