Mediterranean Chicken Breasts a La Chicky

 

mediterranean chicken a la chicky with feta

Mediterranean Chicken a la Chicky with feta

 

Crap. Dinner time. What’s for dinner? Oh yes, the chipper boneless chicken breast.  AGAIN?!  I snicker, because they haven’t had chicken like THIS before.

 

Garlicky, marinated in all kinds of good stuff, then cooked in a ragout of garlic, tomatoes, sun-dried tomato tapenade, and black olives. Add some capers and top with goat’s milk feta and some chopped parsley, this chicken will have them exclaiming ‘What smells so good?‘ and ‘Please Mama, can I have some more?

 

What you’ll need:

 

For the chicken…

4-6 large boneless chicken breasts

3 cloves of garlic, minced or finely chopped

3 swirls around of balsamic vinegar

1 heaping teaspoon of a fancy mustard (such as Maille a L’ancienne)

A couple of splurches of Worcestershire sauce

A couple of shakes of Spanish Paprika

Freshly ground sea salt & black pepper to taste

1 large tbsp of coconut oil

 

For the ragout...

1 large onion, diced

3 cloves of garlic, chopped

1 can of imported, peeled tomatoes

1 can of imported, diced tomatoes

About a cup of pitted black olives (I’m ashamed to admit I used canned, but you know, Kitchen Sink Cookers do what they need to do)

1 heaping tbsp of sundried tomato pesto or tapenade

Red pepper flakes to taste (about 1 tsp)

Freshly ground sea salt & black pepper to taste

2 tbsp of capers, drained

1 small bunch chopped dinosaur kale (optional-my kids eat green things)

 

For the garnish..

1/2 cup chopped italian flat leaf parsley

About 1/2 cup crumbled goat’s milk feta cheese

 

What you’ll do:

 

Rinse and dry the chicken breasts. In a bowl or deep plate, mix the other chicken ingredients. Add the chicken breasts, mix to coat and let rest for at least 30 minutes up to overnight (that never happens in this house). If you’re wondering why I add Worcestershire sauce, (pronounced Wor-Ster), it’s because it makes the chicken marinade faster (don’t ask me why, it just does).

 

 

Mediterranean chicken a la chicky marinade

The chicken in the marinade

 

Melt the coconut oil* in a preheated deep skillet with a lid. Add the chicken breasts to the pan and brown on all sides (about 2 minutes per side). Remove from the pan and place back into the marinade bowl.

 

Add the onion and garlic into the hot pan, turn the burner down to medium, and stir until the vegetables start to become fragrant, about three minutes. Don’t let the garlic burn. Add the tomatoes to the pan and stir. Add the sundried tomato tapenade and stir until incorporated. Add the olives, red pepper flakes, and salt and pepper to taste. Stir, then add back the chicken, pouring in the marinade too, and nestling the pieces into the sauce.

 

Mediterranean chicken a la chicky in the sauce

Chicky’s chicken in the sauce

 

Simmer partially covered for about 30 minutes, or shorter, depending on the size and thickness of the chicken. When you’ve got about five minutes left, add the capers and the kale, if using. Right before serving, top with the chopped parsley.

 

Mediterranean Chicken a la Chicky

Mediterranean Chicken a la Chicky

 

Sprinkle individual portions with a couple tablespoons of cheese, or if serving family style, platter it up and sprinkle the cheese all over.

 

Serve with pasta on the side. I’m endeavouring to feed the troops healthy (and also make only one meal that this clean eater can eat) so I use Tru Roots Ancient Grains Pasta (I absolutely LOVE all of their products.)

 

*I’ve been using coconut oil instead of olive oil for a couple of reasons. One it has a higher heat threshold, so it’s great at high heat and won’t smoke or splatter. Second, it has all kinds of healthy benefits, particularly for regulating blood sugar and the immune system (and since I have Graves Disease, it’s good for me and for sure good for my family.)

 

PS the ingredients in this recipe were all from my pantry. One day we’ll talk about pantries, and what to keep in them so you can always make dinner.

 

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