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Grilled Chicken Breast with Sun-Dried Tomatoes, Kalamata Olives & Feta

By Paul Rees

(Serves 2)

 Chicken Ingredients:

  • 2 boneless chicken breasts with tenders, fat, & skin removed, lightly score both sides with 2 or 3 shallow cuts
  • 1 Tbs olive oil
  • ¼ tsp balsamic vinegar
  • 1 large clove garlic, minced
  • ¼ tsp each dried thyme, rosemary, & oreganoPinch paprika
  • salt & pepper to taste
  • 1/8 lb feta cheese, crumbled for garnish

 Sauce Ingredients:

  • ½ Tbs olive oil
  • 1 large clove garlic, minced
  • ¼ C white wine
  • 1½ Tbs lemon juice (substitute ¾ Tbs wine or cider vinegar)
  • 3 Tbs sun-dried tomatoes, julienned
  • 2 Tbs kalamata olives, pitted & roughly chopped
  • 1 Tbs butter 

Directions:

  1. Salt & pepper both sides of the chicken.
  2. Make a marinade with the oil, vinegar, garlic, herbs & paprika.
  3. Toss the chicken in it to cover & refrigerate for at least 20 minutes.
  4. Place the chicken breasts onto a hot grill & cook for 3 minutes each side.
  5. Remove from heat & set aside.
  6. Heat the olive oil over medium heat.
  7. Add the garlic & gently cook until soft.
  8. Add the white wine & lemon juice. Reduce by ⅓.
  9. Add the sun-dried tomatoes & cook for 2 – 3 minutes.
  10. Add the olives & cook for 30 seconds.
  11. Turn off the heat & stir in the butter. Make sure it is completely incorporated into the wine-lemon juice mixture.
  12. Pour the sauce over the chicken & top with the crumbled feta. 

This works well with a variety of sides…couscous, salad, steamed veggies, pasta, rice…


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