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Category: Main Course
Greek Island Chicken with cherry tomatoes, olives, feta, and mint - TastyPlanner.com
Chef: Jdubbs23
Serve with rice or orzo to soak up the juices from the cherry tomato
sauce. If desired, basil or parsley can be substituted for the mint.
Recipe Source: America's Test Kitchen
Ingredients
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts
1 teaspoon ground coriander
3 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, minced
2 pints cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 cup shredded fresh mint
Instructions
1. Place flour in shallow dish. Pat chicken dry with paper towels and
season with coriander, salt, and pepper. Dredge chicken in flour,
shaking off excess.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high
heat until just smoking. Cook chicken until well browned on first side,6 to 8 minutes.
3. Flip chicken over, reduce heat to medium, and continue to cook until
thickest part registers 160 to 165 degrees on instant-read thermometer,
6 to 8 minutes longer. Transfer chicken to large serving platter, tent
loosely with foil, and let rest while cooking vegetables.
4. Add 2 teaspoons more oil and garlic to skillet and return to medium
high heat until fragrant, 30 to 60 seconds. Stir in tomatoes and olives, scraping up any browned bits, and cook until tomatoes are just
softened, about 2 minutes.
5. Off the heat, stir in remaining tablespoon oil. Spoon tomatoes over
chicken and sprinkle with feta and mint. Serve.
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