Mediterranean Chicken

By TKakadelas

Ingredients

• Chicken:
• 2 T. extra virgin olive oil
• 1 lemon, washed and quartered
• 3 cloves garlic, peeled and smashed
• 1 t. salt
• 1/4 t. freshly ground pepper
• 3 branches fresh rosemary, or 1 t. dried
• 4 boneless, skinless chicken breast, butterflied
• Side of Tomatoes:
• 1 T. olive oil
• 1 garlic clove
• 1 pint cherry tomatoes
• Splash of balsamic vinegar
• Salsa Verde:
• 1 c. flat leaf parsley, chopped
• 1 c. mint leaves, chopped
• 2 c. basil, chopped
• 1/3 c. extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 3 T. capers, rinsed and chopped
• 1 T. Dijon mustard
• 1 T. red wine vinegar
• 1/8 t. freshly ground pepper
• Coarse sea salt, to taste

Details

Servings 4

Preparation

Step 1

1. In a large plastic sealable bag, squeeze the juice from the lemon and add the lemon. Add all the remaining ingredients, seal carefully, and massage the marinade into the chicken. Refrigerate for 30 minutes, or even overnight.
2. Mix all salsa verde ingredients in a small bowl. Set aside until serving. Refrigerate if made earlier in the day and remove an hour or so before serving.
3. To cook the chicken, lightly spray a stovetop cast iron griddle with oil and heat over medium high heat until smoking. Remove the chicken from the marinade and pat off excess marinade. Place the chicken on the griddle and cook about 2 - 3 minutes per side until thoroughly cooked.
4. For the tomatoes, heat the oil in a small saute pan over medium high heat. Add the garlic and tomatoes and splash of balsamic vinegar and saute for 2-3 minutes, until the tomatoes are warmed through. Crush lightly with a wooden spoon and serve.
5. Place the chicken on a platter and top with the salsa verde with the tomatoes on the side.