Chicken with tomatoes, olives and goat cheese

January 15, 2009

When we want a quick, but delicious, weeknight dinner, we’ll often make something with pounded chicken – either with garlic and capers(to be posted) or  this tomato, olive and goat cheese topping.    Pounding the chicken makes it cook more quickly, while developing a nice crust and staying tender.


(serves two)

  • 1 chicken breast, pounded to about 1/4″ thick
  • 1 tomato, coarsely chopped
  • 10 kalamata olives, halved

Make a lemon-oregano viniagrette by whisking together

  • 1 tsp honey
  • 1/2 tsp(dried) oregano
  • pinch salt
  • pinch ground pepper
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

Adjust salt, pepper and honey to taste –it  should taste like something you would want on your salad.  If you have plenty of time, marinate the pounded chicken for up to 12 hours, but feel free to be lazy and just salt and pepper the chicken before frying.

Fry the chicken in some more olive oil until cooked through — about three minutes per side.  Meanwhile, let the tomatoes and olives sit in the viniagrette.  When the chicken is done, remove from the heat and let sit, covered.  Add the tomato mixture to the pan and heat until just warmed through.  Mix in

  • 2 oz goat cheese

and pour on top of the chicken.

We often serve this with roasted potatoes or with jasmine rice and some sort of green vegetable on the side.


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