The recipe is called Kalamata-Balsamic Chicken with Feta, pg 323.
- 4 (6 ounce) skinless, boneless chicken breast halves (make sure they're not too thick)
- 1/2 teaspoon freshly ground black pepper
- 1 cup grape tomatoes, halved (we used a regular tomato and it worked just as well)
- 16 pitted kalamata olives, halved
- 3 tablespoons light balsamic vinaigrette
- 3 tablespoons crumbled feta (was so so so delicious)
- 2 tablespoons small basil leaves (we didn't have any - and it was just as good without them)
- Sprinkle chicken evenly with pepper.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6-7 min on each side or until done.
- While chicken cooks, combine tomatoes, olives, and vinaigrette in a medium.
- Add tomato mixture to pan - cook 1 - 2 min. or until tomatoes soften. Place chicken on plates and spoon mixture over chicken. Top evenly with cheese and basil (if you use some).
The recipe says to serve it with some orzo - but we didn't have any.
On the other side of the plate is some of the veggies we picked from our garden this evening - it doesn't get any fresher than this. We're going to the farm tomorrow morning at 5:30 to weed. We have little watermelons growing! I can't wait to show you pictures of them - they are so
cute adorable! I mean - have you ever seen Barbie-sized watermelons? That's what they look like. :)
We're the proud farmers of: (clockwise) squash, giant okra, green pepper, zucchini, and squash. :)