A Mediterranean delight! 9 out of 11 stars
Makes 4 servings
- 1 cup pitted kalamata olives, chopped (I had to cut the olive off the seed, a little tedious...)
- 2 plum tomatoes, seeded and diced
- 2 garlic cloves
- 2 teaspoons red wine vinegar
- 1 teaspoon dried oregano
- 2 TBsp extra-virgin olive oil, divided
- 1/4 cup parsley leaves (optional, but delicious)
- 4 boneless, skinless chicken breasts
Combine olives, tomato, garlic, vinegar, oregano and 1 TBsp of the oil in a mixing bowl. Toss with parsley, if using, and season to taste with salt and pepper. Heat grill or grill pan to medium-high. Rub chicken with remaining oil and season with salt and pepper. Grill the chicken (about 4 minutes each side or until no pink inside). Serve with salsa! I'm sure you can use the salsa as a garnish with any kind of meat - but it is delicious and if you love olives (and Kalamata olives are the best!) then definitely try this.
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