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Chicken Breasts with Sun Dried Tomatoes
and Olives Nicoise
By Charlie Burke
Printer-friendly version of this recipe
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 you’re 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'sMarket 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.
and Olives Nicoise
By Charlie Burke
Printer-friendly version of this recipe
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 you’re 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'sMarket 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.
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