29
Dec
Add the kalamata olives lemon zest oregano and about 2 tablespoons parsley. Add back the chicken cutlets in a single layer.
Cook the chicken breasts in the butter mixture until evenly browned 3 to 5 minutes per side.
Chicken breast kalamata olives recipe. Set oven to 350F. Grease a 13 x 9-inch baking dish. Slice each clove of garlic into three slices.
Lift the skin gently from the chicken breasts without detaching it and place the 3 slices of garlic under the skin of each breast then replace the skin. Gently rub each breast with 1 tablespoon olive oil then season each breast with salt and pepper. Cut each chicken breast into three pieces of even thickness cut off tail end as one piece then slit other piece through the middle Coat with flour shaking off any excess Set large skillet over a medium heat when hot add the 2 Tbsp olive oil and the 1 Tbsp butter.
When the butter is sizzling add the chicken. Cook for about 5 minutes each side. Add the kalamata olives lemon zest oregano and about 2 tablespoons parsley.
Turn up the heat to medium. Bring sauce to a boil. Add back the chicken cutlets in a single layer.
1 tablespoon olive oil 4 6-ounce skinless boneless chicken breast halves ¼ teaspoon salt ¼ teaspoon black pepper. Learn how to make a Chicken and Olives Recipe. 4 6-ounce skinless boneless chicken breast halves.
½ teaspoon freshly ground black pepper. 1 cup grape tomatoes halved. 16 pitted kalamata olives halved.
3 tablespoons light balsamic vinaigrette. 3 tablespoons crumbled feta cheese. Marinade the chicken for at least 2 hours but preferably overnight in the refrigerator in the oil balsamic vinegar herbes de Provence dijon mustard salt and pepper.
Take the chicken out of the refrigerator. In the meantime par-boil the potatoes until they can be pierced with a fork. Melt the butter in an oven-safe pan over medium heat.
Stir the garlic lemon juice and tarragon into the butter. Cook the chicken breasts in the butter mixture until evenly browned 3 to 5 minutes per side. Add the olives to the pan.
In an ovenproof skillet heat the remaining 1 tablespoon of oil. Add the chicken skinned side down and cook over moderately high heat until browned 3 minutes. Turn and transfer the skillet to.
Season the chicken breast with oregano paprika salt and pepper and use your hands to rub the seasoning on both sides of the chicken. In a small bowl combine the spinach feta cheese roasted red peppers basil olives garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast.