Ingredients
2 Boneless Skinless Chicken Breasts (approx. 12 oz.)
½ tsp. Salt
½ tsp. Pepper
1 tsp. Dried Thyme
1 tsp. Dried Basil
1 tsp. Dried Oregano
1 tsp. Garlic Powder
½ tsp. Onion Powder
1 Small Red Onion (sliced into strips)
1 tbsp. Fresh Garlic (minced)
1 can 10 oz. Black Olives
1 cup Grape Tomatoes
2 oz. Capers
1 oz. Lemon Juice
1 oz. White Wine (or Dry Vermouth, preferred)
1 tbsp. Olive Oil (EVO)
2 oz. Feta Cheese (crumbled)
Preparation
For the Chicken:
• Pat dry the chicken breasts with paper towels
• Dust the chicken on both sides with the salt and pepper
• Let rest for about 5 minutes
• Mix the thyme, basil, oregano, garlic and onion powders together in a small bowl
• Using 2/3 of the herb mixture – rub the chicken pieces evenly on both sides
For cooking:
• Preheat the oven to 320 Degrees
• Heat a skillet with the olive oil until hot
• Sear the chicken breasts for about 3 minutes each side – remove and set aside
• Mix the remaining 1/3 herb mixture, onion, minced garlic, olives, tomatoes, capers and lemon juice together in a small bowl
• Add the olive oil and white wine and mix thoroughly
• Place the chicken breasts in a bake proof casserole (or in the skillet for a one dish meal)
• Arrange the tomato / olive mixture over and around the chicken breasts in the casserole dish
• Bake in the oven for about 25 minutes
• Remove the casserole and let rest for 5 minutes before serving
• Sprinkle the Feta cheese over the chicken and vegetables
• Serve with fresh pasta or with green beans (tossed with butter, smoked paprika, salt and pepper)