Monday, June 3, 2013

Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish

Bill and I both love green olives, so this is perfect for us.  this was easy to make, and very flavorful.  However, if you don't like green olives, this probably isn't a recipe for you since the olive flavor is very dominant.

Pan-Grilled Chicken with Green Olive, Caper, and Lemon Relish
From: Kalyn's Kitchen
Prep time: 10 min
Cook Time: 10-15 min

1 1/2 lbs boneless skinless chicken breasts, trimmed and pounded to 1/2 inch thickness
1-2 tsp of your favorite seasoning for chicken (I used Lawry's seasoned salt)
3/4 cup finely chopped green olives with pimentos
2 Tbsp blanched almonds, toasted in dry pan (I just used some slivered almonds I had and didn't toast them)
1 Tbsp capers, chopped
1-2 tsp lemon zest
1 tsp chopped fresh thyme (or 1/2 tsp crushed dried thyme which is what I used)
1 clove garlic, minced
3 Tbsp olive oil

1. Combine the chopped green olives, toasted and chopped almonds, chopped capers, lemon zest, chopped thyme, minced garlic, and olive oil to make the relish.  Let it sit while you prep and cook the chicken so the flavors can blend.

2. Prepare chicken breasts by trimming fat and pounding chicken in a plastic bag and pound until the chicken is 1/2 inch thick.   Rub with seasoning on both sides.

3.  Brush grill pan with olive oil and heat over medium-high heat until pan is hot.  Add chicken to pan and cook about 2-3 minutes per side or until chicken feels firm (but not hard). 

4. When chicken feels done, remove it to a cutting board and let it sit for a couple of minutes; then slice each chicken breast into diagonal slices and arrange on a plate.  Serve with green olive relish spooned over, plus more to pass at the table.

No comments:


Related Posts with Thumbnails