One of my favorite flavor combinations is the classic greek combination of feta cheese, lemon and kalamata olives. I am continuing on from my last post on great ways to cook chicken breasts so that they are moist, flavorful and tender.
Here is an excerpt from that post.
The most important part of this recipe is that you are flavoring and cooking the breast meat without having it make direct contact with high heat surfaces. This ensures success in keeping the meat tender and moist. First I season the chicken with salt and pepper and pan sear the skin of the chicken breast only and do not sear the skin less side.
Just a quick 3-4 minute sear to add some color to the fat side of the chicken and start the cooking process. Then lay the chicken on a bed of fresh Meyer lemons and herbs. This keeps the bottom side of the chicken from making contact with the hot pan in the oven, infuses the meat with flavor during baking and allow the skin up side to get crispy and tasty.
Using this idea I have added red onions to the pan along with lemon and herbs.
This dish is a wonderful gluten free, low carb or just plain healthy way to enjoy chicken that is moist, flavorful and tender.
Super Tender and Moist Chicken with Kalamata Olives, Feta and Fresh Tomato
Low Carb, Gluten Free and Low Fat
2 Boneless Skin-on Chicken Breasts
15 Kalamata Olives pits removed
2 Teaspoons Olive Olive plus more for the pan
1 large sliced Red Onion
1 sliced fresh Meyer Lemon
Fresh Thyme, Rosemary and Oregano about 3 sprigs each
Good Feta Cheese about 1/2 Cup
Sweet Grape Tomatoes about 1 Cup
Sea Salt and Cracked Black Pepper to taste.
1. Add sliced onions, lemon and 1/2 of the fresh herbs to baking dish. Spread 1 teaspoon olive oil spread inside the baking dish. You only need to put oil in the center where you will place the onions and olives and not over the entire dish.
2. Pan sear the chicken breasts skin side down in a hot pan for 3-4 minutes. Do not sear the side without skin.
3. Arrange the chicken breasts skin side up on top of the onion, lemon and herb mixture.
4. Top chicken with olives, feta, tomato and fresh herbs.
5. Bake at 425 degrees until internal read thermometer reads 160.
6. Let rest for 4-5 minutes and remove skin before serving.
I think you will love the way the tomatoes get all sweet and jammy and the cheese melts and starts to brown. The bright flavors of the lemon and fresh herbs along with the salty cheese and olives complimented by the sweet onions and tomatoes make this a hit with my family and clients.