Recipe

Chicken Scallops Topped With Tomatoes Olives And Feta Recipe

	Sparow64 / All my dishes 1 year, 9 months ago 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. Chicken marinates 2 - 6 hours. ... More Prep:45m Cook:6m Servings:8	Sparow64
	chicken grill unique tasty

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Ingredients

8 boneless, skinless chicekn breasts (6-7 oz, each)

1/3 c EVOO, plus extra for oiling grill rack

1/4 c fresh squeezed lemon juice

2 T plus 2 t chopped fresh oregano

2 cloves garlic, peeled and smashed

Kosher salt

Fresh ground black pepper

20 pitted kalamata olives, cut lengthwise into slivers

10 grape tomatoes, quartered lengthwise

4 oz feta cheese, crumbled

Directions

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

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