Chicken Scallops Topped with Tomatoes Olives and Feta
From sparow64 17 years ago
- 6 minutes to make
- Serves 8
Boneless chicken breasts are pounded into thin scallops, grilled, and topped with a garnish of grape tomatoes, kalmata olives and feta cheese! From The Big Book of Backyard Cooking. I serve with saffron rice and grilled zucchini or squash. Read more Chicken marinates 2 - 6 hours. See less
Ingredients
- 8 boneless, skinless chicekn breasts (6-7 oz, each) shopping list
- 1/3 c EVOO, plus extra for oiling grill rack shopping list
- 1/4 c fresh squeezed lemon juice shopping list
- 2 T plus 2 t chopped fresh oregano shopping list
- 2 cloves garlic, peeled and smashed shopping list
- kosher salt shopping list
- fresh ground black pepper shopping list
- 20 pitted kalamata olives, cut lengthwise into slivers shopping list
- 10 grape tomatoes, quartered lengthwise shopping list
- 4 oz feta cheese, crumbled shopping list
How to make it
- Remove the small strip of meat called the fillet from the underside of each chicken breast, and save for another use
- Place a chicken breast between 2 sheets of waxed apper and using a meat pounder or rolling pin, pound until 1/4 to 1/2 inch thick. Continue until all chicken has been pounded
- Place chicken in a non-reactive dish, and score the top of the chicken breasts with a sharp knife
- Combin 1/2 c oil, lemon juice, 2 T chopped oregano, garlic, 1/2 t salt, and several grindsof black pepper in a bowl, and whisk to blend.
- Pour over chicken and marinade in fridge for 2 -6 housr, turning several times.
- 30 minutes before grilling, set chicken out to come to room temperature, and combine olives, tomatoes, cheese and remaining 2 t chopped orgeano in small bowl and set aside
- Oil a grill rack and arrange 4 to 5 inches from heat source
- Pat chicken dry and grill unti chicken springs back when touched with your fingers, and juices run clear. About 3 minutes per side. (Internal temp should be 170 F). Do not overcook or chicken will be dry
- Remove to a platter, salt and pepper lightly.
- Garnish each chicken breast with a gernerous topping of tomato/olive/feta mixture
The Rating
Reviewed by 2 people-
The chef at Sea Hag's does a similar dish and it is always a hit with us. YUMMY
notyourmomma
in South St. Petersburg loved it
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Ooooo....this sounds lovely Lori! Bookmarked to try!
chuckieb
in Ottawa loved it
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Lori, made this last night and it was A-One Excellent. Will totally make it again. Full review on IMI. Thanks!
chuckieb
in Ottawa loved it
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