We were enjoying Chicken Souvlaki Wraps the other night and I was finished eating, but still picking at the leftovers. A bite of chicken, a bite of olive, with some feta cheese - YUM! I thought I would have to make a chicken dish with these companions.
I search the Internet, but didn't come up with anything that quite had the flavors that I wanted. Too many recipes with green olives - YUCK!
I've tried a few recipes before that call for flouring the chicken and frying it in a small amount of oil before baking it. Its a good way to add flavoring and a little crispiness to the chicken. Adding oregano and lemon gives it a yummy Greek flavor.
Sorry the picture is so bad, I was so excited to try the chicken that I forgot to take it until I was half way through. Also, the Boy was just starving. He was all "Mom, I already finished the (whole) pear you gave me 2 seconds ago." Seriously, he doesn't chew. "Forget the pictures and put some food on my tray! NOW!" I suspect they aren't feeing him at daycare. OK, confession, he can't actually talk yet, so that is my interpretation of the pointing, grunting and yelling, but I'm pretty sure I nailed his main point.
Chicken with Kalamata Olives and Feta
4 boneless, skinless chicken breast
1/4 cup rice flour
1 tsp oregano
1/2 tsp garlic powder
2 Tbls olive oil
1 lemon, juiced, plus 1 tsp zest
1/4 cup chicken broth
1/4 cup Kalamata olives, roughly chopped
1/2 - 1 cup feta cheese, crumbled
Combine flour, oregano, garlic powder and lemon zest. Rinse chicken and coat in flour mixture. Heat oil in a skillet on medium-high heat. Place chicken in hot pan and fry until both sides are brown, about 3-4 minutes each side.
Transfer chicken to a baking dish. Squeeze lemon juice into the chicken broth and pour into hot skillet. Scrape the bottom of the skillet to get any flavor bits off. Pour the hot chicken broth/lemon juice mixture over the chicken and bake, covered, at 375 degrees for 25-30 minutes. Sprinkle olives and feta cheese over the chicken and put back into the oven for 10 minutes.
