Fresh herbs, kalamata olives, and feta cheese contribute Mediterranean flavor to grilled Greek-Style Chicken Breasts.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 3/4 cups vertically sliced onion
1 tablespoon minced garlic
1 ounce chopped pitted kalamata olives (about 14)
1 medium tomato, halved and sliced
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
2 teaspoons fresh lemon juice
1 ounce feta cheese, crumbled (about 1/4 cup)
How to Make It
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 6 minutes on each side or until done.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes. Add olives and tomato; cook 3 minutes or until tomato begins to break down, stirring occasionally. Remove pan from heat; stir in parsley, oregano, and juice. Top chicken with tomato and olive mixture; sprinkle feta evenly over chicken.
I made this tonight, with a few variations, nothing major. I do not have a grill pan and since it was raining out I was not going to use the grill. I cooked the chicken in half of the olive oil, in my electric skillet, when it was cooked on both sides I removed it and then added the ingredients as directed. I used pink Himalayan salt instead of kosher salt (better for you), I used fresh garlic and I used a seasoning blend of diced onions, red & green peppers. I get a big bag of it from Sam's Club. I doubled the tomato. I did not have fresh parsley so I used 2 tsps of crushed parsley. I also doubled the lemon juice. I then returned the chicken to the skillet, covered it and let it simmer with all the ingredients for about 20 minutes. The chicken came out nice and juicy. I really enjoyed the flavors. My older son said it was ok, he is not a fan of olives, so next time I will probably leave them out. My younger son liked it. I served it with wild rice and green beans.
Good recipe, quick and easy to prepare. I grilled the breasts (sprinkled with oregano too) on our Traeger grill while preparing the rest of the meal. We both agreed that next time there will be a bit less onion and a bit more tomato. We served this with roasted garlic couscous and steamed broccoli. A great meal on a busy work night. Will make again.
My husband and I are big fans of greek cuisine. This recipe is delicious and have added to our regular house menu. The only change I made was substituting a can of black olives for the kalamata olives...I like them but the hubby doesn't. if you do like the kalamata olives there is a band that comes in a glass jar that is great...Mezzetta is the name.
I have made this recipe twice already for guests. For some reason the kalamata olives have an aftertaste that I don't like too much, like some kind of over ripen fruit. But maybe is the brand I used? Or is the olive supposed to be that way? I think next time I'll try black olives, or another brand of kalamata. I think this is a very good recipe, and the potatoes are outstanding! A keeper for our family.