Don't you love it when a meal comes together so easily yet has incredible flavors going on? That is hard to resist especially for a weeknight meal when you have just played private chauffeur for the afternoon for the kids, ran errands or spent the entire day working hard on several project. Ok, I say "you" but I am actually talking about me, knowing many of you feel the same way come dinnertime. Can you honestly say you want to make a sauce reduction for 20 minutes when everyone is starving? Not me, but if you do, let me know because I am coming to your house for dinner as you obviously eat better than I do.
A close family member of mine works at a gorgeous Greek restaurant here where I live and when I visit for lunch or dinner, I always find inspiration in the menu not only in Greek cooking but also Italian since we both share some of the same Mediterranean flavors. I have to say, the grilled artichokes are what draw me there every time, but even the simple Greek salad with feta and kalamata olives are pleasing as well. Plus a little interesting "people watching' never hurts either...
Marinating the chicken in a balsamic and oregano marinade fills each filet with flavor and the balsamic caramelizes when it hits the grill. The feta and mint make a perfect creamy combination while kalamata olives lend a piquant kick. No reduction required. Any questions?
For the marinade:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon greek oregano
1 clove of garlic, minced
Mix all ingredients and place in a large plastic ziplock bag with the chicken. Massage the marinade all over the chicken and set aside to marinate for at least 30 minutes.
1 cup grape tomatoes, cut in half
1/2 cup pitted Kalamata olives
1/2 ounces feta cheese, crumbled
1/4-1/2 cup fresh mint leaves, depending on taste
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
4 thin-cut chicken cutlets
In a bowl, mix tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
Heat a grill pan over high; brush lightly with oil. Cook, working in batches as necessary, until chicken is cooked through, 2 to 3 minutes per side (depending on thickness). Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.