Ingredients: For the Chicken: 1 lb. boneless skinless chicken breasts 1 tbsp. Pompeian Grapeseed Oil 1 tbsp. Balsamic Vinegar (no added sugar) 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper For the Mediterranean Salsa: 14 oz. can artichoke hearts, drained and chopped 2 tbsp. capers, drained 2 tbsp. sun dried tomatoes, chopped 1/4 c. kalamata olives, pitted and chopped 1/4 c. green olives, pitted and chopped 1/4 c. roasted red & yellow peppers, chopped 1/4 c. fresh parsley, chopped 1 tbsp. balsamic vinegar 2 tbsp. Pompeian Grapeseed Oil 1/4 c. crumbled feta cheese (optional) Directions: For the Chicken: Combine the 1 tbsp. grapeseed oil, 1 tbsp. balsamic vinegar, garlic powder, salt and pepper in a small bowl. Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick. Place in a bowl (plastic, ceramic, or glass) and pour the marinade over the chicken. Mix to ensure the chicken is well coated. Cover and marinate for at least an hour, or overnight. Grill (or saute) the chicken breasts until fully cooked. For the Mediterranean Salsa: Combine the artichoke hearts, capers, sun dried tomatoes, olives, peppers, and parsley in a medium-sized bowl. In a small bowl, whisk together the grapeseed oil and balsamic vinegar. Pour over the salsa and toss to coat. Season with salt and pepper as desired. Arrange the chicken on an oven-proof plate or platter. Spoon the salsa over the top of the chicken. Garnish with crumbled feta if using. Bake at 350 for 10 minutes if you want to serve it warm.
Be First to Comment