Thursday, August 20, 2009

Chicken Breasts with Tomato, Olive and Feta Relish

I've come across the most amazing recipe for grilled or barbeque chicken. Grilled chicken breasts with tomato, olive and feta relish. And if there was even a single morsel left from the dinner I just made, then trust me, I would still be eating. Very happily still eating. Instead, I've had to make due by seriously licking out the bowl that I made the tomato, Kalamata olives and feta relish in and polishing off a square of Ritter's chocolate.

I've been trying to add more chicken to my diet, after many years of not eating it. It's a solid source of protein, and the chicken breast is a healthy choice as it's the leanest part of the bird. It's a perfect meat for a hot barbeque grill or a stove top cast-iron pan. I served this with grilled yellow zucchini and string beans, which is a nice colour contrast to the bright cherry tomatoes and dark olives.

Grilled Chicken Breasts with Tomato, Olive and Feta Relish (serves 4)
Source: Bon Appetit, June 2007


1 1/2 cups coarsely chopped cherry tomatoes
1/2 cup pitted Kalamata olives, chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
3/4 cup crumbled feta cheese
4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)

In a medium bowl, add cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, vinegar and feta cheese. Season relish to taste with salt and pepper.

Prepare barbecue or heat a stove top cast-iron pan to a medium-high heat. Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.

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