How to make it

  • In medium pan, add enough olive oil to cover the surface of the pan.
  • Add ~ 2 tsp. garlic
  • On high heat, sear chicken. Once seared, reduce heat to medium. (Note: I've used chicken thighs and breasts. Personally, I prefer the thighs, but really any chicken would work.)
  • Add basil and oregano to taste. (I use ~ 2 tsp. of each.)
  • Cut ~ 1/2 cup of sun dried tomatoes into bite sized pieces.
  • Add sun dried tomatoes, 1 small can of black olives, and ~ 1/4 cup vinaigrette dressing.
  • Simmer over medium- to low-heat for 15 minutes, turning occasionally.
  • While chicken simmers, cut 4 to 6 green onions into narrow 2 inch long strips. (The narrower the better.)
  • Add green onions to ice water. (This shocks the green onions and makes them curl. Great visual effect. This takes several minutes and, in my experience at least, varies quite a bit. Plan on at least 5-10 minutes in ice water for best results.)
  • Serving: place chicken on plate with tomato and olive mixture on top. Place handful of green onions on top, and then sprinkle with feta cheese.

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