Friday, March 11, 2011

Chicken Mediterranean

I've got another quick and simple recipe for you. Well, relatively quick anyway. It does require marinating the meat for 2 hours, but that is not a hassle if you actually remember to read the recipe in the morning, unlike me, who read it 5 minutes before I needed to make it. We had something else for dinner that day, needless to say. 
Other than the marinating this recipe takes 2 blinks of the eye. Cook the pasta. Cook the chicken. Warm the tomatoes and spices. Top with feta. Eat.
Even though the recipe calls for kalamata olives, I always leave them out because one, I hate olives, and two, they are exactly cheap. But please feel free to add as many olives as you see fit.
I also added a splash of balsamic vinegar to the tomatoes for a little extra kick.

Chicken Mediterranean
1/2 lb. boneless, skinnless chicken breast, cit into cubes (I used 1 chicken breast)
4 cloves of garlic
2 Tbs. olive oil
1 can diced tomatoes, undrained
1/4 cup kalamata olives, pitted and chopped (optional)
1/2 tsp. each dried parsley, basil and oregano
1/3 cup crumbled feta cheese
3 tsp. or so of balsamic vinegar

Combine the first 3 ingredients in a heavy duty plastic bag. Seal and chill for 2 hours.
Cook chicken in  a hot skillet for about 5 minutes, or until done. Remove from skillet and add the tomatoes, olives, herbs and vinegar. Simmer for 7 minutes, stirring often. Add the chicken back to the skillet. Sprinkle with feta. Remove from the heat, cover and let sit for 5 minutes to allow the feta to melt a little. Serve over hot pasta.

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