Happy Friday, friends! I had a mini-anxiety attack this week because my server was down and I couldn’t log into my blog! Scary! But my sweet husband fixed it and all is well! So, I want to share with you a new recipe we tried this week. I think you’ll like it! It’s called Mediterranean Chicken Recipe by @Martha Stewart!
Ok. I probably know what you’re thinking. If it’s a recipe by Martha Stewart, you probably need to raise your own chickens and grow your own olives in order to make this dish. I promise you, that’s not the case. In fact, it’s quite simple! So, here is the recipe verbatim, and I’ll tell you a few changes I made.
MEDITERRANEAN CHICKEN RECIPE BY MARTHA STEWART
- 1 pint grape tomatoes
- 16 Kalamata olives, pitted and halved
- 3 tablespoons drained capers, rinsed
- 3 tablespoons olive oil
- 4 boneless chicken breast halves (about 6 ounces each.)
- Preheat oven to 475 degrees
- Toss tomatoes, olives, capers and 2 tablespoons olive oil together in a bowl. Set aside.
- Rinse chicken and pat dry. Season both sides with salt and pepper to taste.
- Heat a large ovenproof skillet over high heat until hot.
- Add remaining tablespoon oil. Heat until hot but not smoking.
- Place chicken in skillet and cook until deep golden brown, about 4 minutes.
- Turn the chicken over and add tomato mixture to the skillet.
- Transfer skillet to the oven and cook for approx. 18 minutes or until chicken is cooked.
Note: This is how it looked right before transferring to the oven. As it cooks. the tomatoes soften.
NOTES: We added garlic powder along with the salt and pepper to season the chicken, and we used a cast iron skillet. One other change is we used sliced black olives instead of the Kalamata olives and it was good! Total prep time is about 5 minutes and cooking time is about 30 minutes. This dish is inexpensive, quick and delicious! We served ours over a bed of brown rice and had asparagus on the side.
And this is the plated version. We had this dish at our lake house, hence the vintage dishes and flatware. Remember mauve and green? Here you go! I’ve had these dishes for over 25 years and have never broken one. (I probably just jinxed myself.) Anyway, this recipe is tasty and unique. If you like a less salty version, you can add less capers, but we thought it was great!
Please let me know if you try this and what you think! Now that my server is back up, I”ll share a few new projects with you next week! Until then, I hope you have a wonderful weekend. Thanks for stopping by and supporting my little slice of blog universe! xoxo Dell