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Chicken Breasts with Sun Dried Tomatoes
and Olives Nicoise
By Charlie Burke

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In Mediterranean kitchens, cooks use what is available, and I enjoy doing the
same.  Today, we had chicken breasts, which are healthy sources of protein, and I
thought of other ingredients in the refrigerator: Black olives, Feta cheese and sun
dried tomatoes in olive oil, which I figured would go well with the chicken. (Feta
cheese and black olives are frequently together in Greek dishes, and they are
frequently combined with oregano.)

This recipe combines skinless chicken breasts with savory Greek and
Mediterranean flavors for a healthy dish which is full of flavor. Feel free to
substitute vinegar for the lemon juice and to add your herb of choice.

Two servings:

Two skinless chicken breasts
Kosher or sea salt and freshly ground pepper
Olive oil, sufficient to coat the sauté pan
¼ cup brined black olives, such as Nicoise or Calamata  
1 tablespoon lemon juice
1/3 cup sun dried tomatoes,
2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
2 cloves garlic, chopped
½ cup dry white wine
2 teaspoons Feta cheese, crumbled

Heat a sauté pan over medium-high heat, and film the bottom with olive oil. Salt
and pepper the chicken and place into the sauté pan. Cook on one side until
browned and turn the fillets. Cook until slightly underdone (pink in the middle)
and remove from the heat.

Remove the chicken from the pan; add chopped garlic, lemon juice, the olives and
tomatoes. Cook until the garlic is soft and the tomatoes have dried. Add the wine
and boil until the wine is nearly evaporated. Return the chicken to the pan, and
add the oregano. Reheat the chicken.

Place the chicken onto warmed plates and pour the wine sauce over the chicken.
Sprinkle the Feta over the fillets and serve.

Chicken breasts can be dry and tough when over cooked, but undercooking it
initially permits it to rise to the correct temperature so that it remains moist and
tender. The saltiness of the olives and the cheese are good foils for acidic dry
white such as sauvignon blanc. This is an easy dish, but it makes a memorable
meal for guests.

About the author: An organic farmer and avid cook, writer Charlie Burke is the vice
president of the
New Hampshire Farmer's Market Association, president of the NH Farm to
Restaurant Connection and helps run the Sanbornton (NH) Farmers' Market.  Along with
his wife, Joanne, Charlie grows certified organic herbs, greens and berries at Weather Hill
Farm in Sanbornton, NH.  
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
Chicken with Sun-Dried Tomatoes, Feta and Olives
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