Grilled Chicken Breast with Sun-Dried Tomatoes, Kalamata Olives & Feta

By Paul Rees

(Serves 2)

 Chicken Ingredients:

• 2 boneless chicken breasts with tenders, fat, & skin removed, lightly score both sides with 2 or 3 shallow cuts
• 1 Tbs olive oil
• ¼ tsp balsamic vinegar
• 1 large clove garlic, minced
• ¼ tsp each dried thyme, rosemary, & oreganoPinch paprika
• salt & pepper to taste
• 1/8 lb feta cheese, crumbled for garnish

 Sauce Ingredients:

• ½ Tbs olive oil
• 1 large clove garlic, minced
• ¼ C white wine
• 1½ Tbs lemon juice (substitute ¾ Tbs wine or cider vinegar)
• 3 Tbs sun-dried tomatoes, julienned
• 2 Tbs kalamata olives, pitted & roughly chopped
• 1 Tbs butter 

Directions:

1. Salt & pepper both sides of the chicken.
2. Make a marinade with the oil, vinegar, garlic, herbs & paprika.
3. Toss the chicken in it to cover & refrigerate for at least 20 minutes.
4. Place the chicken breasts onto a hot grill & cook for 3 minutes each side.
5. Remove from heat & set aside.
6. Heat the olive oil over medium heat.
7. Add the garlic & gently cook until soft.
8. Add the white wine & lemon juice. Reduce by ⅓.
9. Add the sun-dried tomatoes & cook for 2 – 3 minutes.
10. Add the olives & cook for 30 seconds.
11. Turn off the heat & stir in the butter. Make sure it is completely incorporated into the wine-lemon juice mixture.
12. Pour the sauce over the chicken & top with the crumbled feta. 

This works well with a variety of sides…couscous, salad, steamed veggies, pasta, rice…