Mediterranean Chilled Chicken Salad with Feta Cheese
Ingredients
- 8 oz Grape Tomatoes Halved
- 1 small Cucumber halved lengthwise and cut in cubes
- 1 C Green Bell Pepper Bite size pieces
- 1/2 C Red Onion Sliced, thinly
- 1/2 C Kalamata Olives
- 2 oz Feta Cheese Crumbled
- 2 T Olive Oil
- 2 T Red Wine Vinegar
- 1/2 t Dried Oregano crushed
- 1/2 t salt
- 1 T Capers
- 1 lb Cooked Chicken breast
- Fresh Basil or Oregano Optional
Instructions
- Utilizing the first 5 ingredients, before olives, combine in a large bowl then move to a serving tray.2. Top with Feta and drizzle with oil and vinegar.3. Sprinkle with dried oregano, salt, and capers.
Notes
Peachy Summer Chicken
Ingredients
- 4 each boneless chicken breasts with skin removed
- 1/2 t ground black pepper
- 1/4 t salt
- 3 T whole grain pasta flour
- 1 T olive oil
- 3 each shallots thinly sliced
- 1/2 C chicken broth
- 2 each firm, ripe peaches sliced
- 1/2 C fresh basil chopped
Notes
Notes
- Flatten chicken breasts to an even thickness.
- Season the chicken with salt and pepper, coat with flour, removing excess.
- Heat a large nonstick skillet over medium heat and add 2 teaspoons oil. Add the chicken breasts and cook for 12 minutes turning once until temperature is 160 F in the thickest part of the breast and the juices run clear.
- Remove chicken to a platter.
- Add the remaining oil and the shallots to the skillet. Cook, stirring for 2 to 3 minutes or until the shallots are soft. Add the broth and stir to scrape up any brown bits.
- Increase to medium high heat and add the peaches. Cook for 2 minutes, stirring frequently until the broth reduces slightly.
- Return the chicken and any juices to the skillet. Cook for 1 to 2 minutes, stirring frequently until the chicken is hot. Add the basil and enjoy.