18 minutes ago
Wednesday, August 18, 2010
Remember my Chicken Bruschetta recipe?
It's the perfect dish for entertaining.
You add the tomato topping just before serving on a platter of greens and drizzle w/ some balsamic vinegar & olive oil.
You can make it ahead, and serve it cold. Everyone loves it.
This time I mixed it up a bit and added feta cheese and olives to the mix to make it more Mediterranean style. Instead of basil, I added chopped parsley.
I like to saute my chicken breasts with a dusting of flour on them, but you can certainly grill them.
Mediterranean Style Chicken Breasts:
4 chicken breasts, pounded thin
flour, salt & pepper to dredge the chicken with
5 plum tomatoes, roughly chopped
1 red onion, chopped
kosher salt & pepper
1 clove garlic
1 tbsp balsamic vinegar
3 tbsp olive oil
crumbled feta cheese
chopped kalamata olives
fresh chopped parsley
Make the tomato mixture and season with salt & pepper. I like to add the cheese at the end, so it doesn't get too wet from the tomatoes.
Coat your chicken breasts in flour, salt & pepper.
Saute in olive oil for a few minutes on each side, turning only once.
(you can also grill the chicken breasts if you want to save calories).
Spread out your arugula or mixed greens on a platter and drizzle with olive oil and balsamic vinegar.
Lay the cooked chicken breasts over the arugula salad.
Top the salad with the chicken breasts and spoon on the tomato mixture and serve!