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 -

Ingredients-
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)

Method-
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.

Grilled Chicken

I love grilled chicken pieces. I am a leg and thigh person and Chris prefers the breast. So it works out perfectly. Archie, well he likes the whole chicken. This is how we grill chicken. We roast before putting it on the grill. Marinate the chicken parts in olive oil, lemon juice a dash of hot sauce, oregano, salt, and pepper. Then into a roasting pan for 30 minutes in a 350˚ oven. Flip the chicken over.  Roast for another 30 minutes. You want the chicken to be cooked through. You can stop at this point, which is what I usually do, and continue the next day. After removing the chicken from the oven, Chris put it on the grill for about 10 to 15 minute, so the skin gets crispy. Delicious! I'm happy. Chris is happy and of course, Archie is happy!

Grilled Chicken and Pasta Pie

Tonight we had the first grilled chicken of the season. This morning before I went to work I put the chicken breast in a marinade of olive oil, red wine vinegar, fresh chopped rosemary, oregano, salt and pepper. Delicious!

To go along with the chicken I made a Pasta Pie on Sunday using the leftover pasta from Friday night. That and a salad of arugula, tomato and shaved Parmigiana made this a perfect dinner.

Grilled Chicken, Green Onion and Radish Salad

 

I found tonight's recipe on the Whole Foods site. We have never had grilled radishes before tonight. Wow. They taste like a peppery beet. A very nice surprise! The original recipe called for a dressing of lime juice. I decided to use olive oil and lemon juice because I was putting everything on a bed of Arugula. This was a perfect salad for a hot day.

Ingredients -
1 large chicken breast (about 3/4 pound)
2 bunches green onions
2 bunches radishes, halved
1/2 cup toasted and crumbled sliced almonds
1/3 cup chopped fresh mint
Baby Arugula
Lemon juice
Olive Oil
Salt and Pepper to taste

       
Method -
Prepare a grill for medium-heat cooking. Grill chicken until browned and cooked through, turning occasionally, about 12 minutes. Place onions and radishes in a grill basket or on a vegetable grilling screen to prevent them from falling though the grill grates. Grill, turning frequently, until browned and softened, about 4 minutes for green onions and 8 minutes for radishes.

Allow chicken and vegetables to cool slightly, then dice the chicken and coarsely chop the onions and radishes. Place in a large bowl with the Arugula and top with almonds, mint, olive oil, lemon juice, salt and pepper, and toss.

Stuffed Bacon-Wrapped Chicken Breast and Some Figs...

Lets start at the beginning of the day. I went to my Dad's to do a couple of things and ended up picking OMG a lot of figs. So I brought the figs home and made a fig jam. I found this recipe at Nourish Your Roots. I also picked some raspberries at my Dad's so they were added to the mix. I only used 2 1/2 tablespoons of honey. The result was very nice.  It tastes like more fig than raspberry and it is not too sweet.

Now let's talk about dinner.

I do not know how I found the blog A Bachelor and His Grill. All I know is I am glad I did. This was an amazing dinner. It was a restaurant quality dish.  It came out so tender. The stuffing was delicious. The bacon on the outside of the breast was well it was grilled bacon! Seriously what a meal!

The side dish was from Bon Appetit. Zucchini with Potatoes and Thyme. Yeah 3 of my favorite things in one dish. How can I go wrong!

And dessert! Well last year I made Figs in Syrup or Fichi Sciroppati. And yeah I still have some in the fridge. I put some on Vanilla Ice Cream for dessert. If you have figs make this recipe. You will not be sorry you did!


So what did we have for dinner a year ago?
Hurricane Cooking - Day 5. Chicken Cutlet Sandwiches.

So what did we have for dinner 2 years ago?

Sliders with Cannellini Bean and Spinach Salad 

So what did we have for dinner 3 years ago?

Green Beans and Sauce