Mediterranean Style Chicken Breasts with Tomato Bruschetta Topping (And I’m Off to D.C.)

I’ll be spending the next week on my first trip to Washington D.C., visiting my sister and her family, the Smithsonian, the Spy Museum, The News Museum, The National Portrait Gallery, Madam’s Organ Bar, The White House, the national monuments, the used bookstores, the speakeasies and the cherry blossoms. But first things first… let’s hit that LAX Starbucks.  It’s not a true vacation unless you start here.  The smell of agitation, stress and an amalgam of international farts await you!

The only line that’s longer is for the Burger King.  I don’t do well at airports. From the moment I walk in until the moment I’m out the other side, I’ve got my fists balled up and my brain turned down to simmer while I play I Love Lucy episodes in my head, the same way I do when I’m at the proctologist’s office, Sunday mass, or when someone forces me to watch a movie with hobbits in it.

I only have about 55 minutes until I board or “plane up” or whatever the girl at the gate’s gonna call it to prove her airline is the hippest, so I’ll get on with this chicken recipe. I certainly don’t want to short change it as I’ve had the recipe pinned to my wall for about three years (with many thanks to Sam at My Carolina Kitchen for sharing it with me!) I served it forgetting to add the feta and basil to the top, so I made Michael put down his fork while I rained them down over his half-eaten plate, then ran to the bedroom closet to re-fetch the camera.  I bypassed the kalamata olives included in the original recipe because I’m about as big of a fan of kalamata olives as I am paying $8.75 for an airport Whopper with cheese.

This is a terrific recipe.  Straightforward, impressive-looking, minimal task time, maximum flavor burst.  Give it a try.

As for me, I’ll see you when I hit the IAD at 7pm Eastern time!


Stacey’s Mediterranean Style Chicken Breasts
Adapted from Stacey’s Snacks – Found at My Carolina Kitchen

  • 4 boneless skinless chicken breasts, flattened slightly
  • Kosher salt and freshly ground black pepper
  • All purpose flour
  • Baby spinach or arugula, washed and spun dry

Tomato Bruschetta mixture:

  • 5 plum tomatoes, preferably homegrown, roughly chopped (Romas work too)
  • 1 red onion, chopped
  • 1 clove garlic, finely chopped
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon of good balsamic vinegar
  • 3 tablespoons of extra virgin olive oil

Topping:

  • Chopped kalamata olives
  • Crumbled feta cheese
  • Fresh Italian parsley, chopped
  • Fresh basil leaves, chopped

Sprinkle the chicken breasts with salt and pepper and dredge in the flour. Heat about 3 to 4 teaspoons extra virgin olive oil over medium high heat.

Add chicken to pan; cook 6 minutes on each side or until done. Transfer the chicken to a serving platter and keep warm. Alternately, you can grill the chicken outside or on a stove top grill pan, but omit the flour.

While the chicken is cooking, gently mix together the tomato mixture in a bowl and set aside. (Do not make too far in advance.)

Serve each chicken breast on a bed of greens that have been tossed with the balsamic vinegar and olive oil. Top chicken with the tomato bruschetta mixture followed by a sprinkling of kalamata olives, crumbled feta cheese, chopped fresh Italian parsley, and fresh basil leaves. Serve at once.

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