Tuesday, June 7, 2016

Grilled Chicken Breasts with Tomato, Olive, and Feta Relish

This weekend I looked through a binder that I use to put recipes in (pre Pinterest activity). Some of the recipes I had made but some had not been tried yet. This is one of the recipes I had not tried. It is from Bon Appetit magazine, June 2007.  Yes, almost a 10 year old recipe. Glad I finally made it. The relish was scrumptious. I used fresh pineapple mint from the plant on my deck, yeah finally have plants on the deck!
Grilled Chicken Breasts with Tomato, Olive, and Feta Relish -

1 1/2 cup coarsely chopped cherry tomatoes (about 10 ounces)
1/2 cup pitted Kalamata olives, chopped
3 tbsp olive oil, divided
2 tbsp chopped fresh mint
1 tbsp red wine vinegar
3/4 cup crumbled feta cheese (about 3 1/2 ounces)

4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)

Mix cherry tomatoes, olives, 2 tbsp olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tbsp olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.

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