Chicken with a Greek Twist!

CHICKEN WITH A GREEK TWIST

I wanted to make a trim weight conscience meal using chicken and came up this by finding and dumping a bunch of great Mediterranean style toppings.  It really was good and I know I will do this again.

1 tablespoon olive oil

2 chicken breasts butterflied

10-15 Calamata olives

¼ cup capers

10 pieces marinated artichoke hearts

2-3 ozs of crumbled feta cheese

10 grape tomatoes cut in half

1 lemon juiced

2 tablespoons basil pesto

1 clove garlic minced

Red pepper flakes

Salt and pepper

1 tablespoon olive oil

Handful fresh parsley

Take the chicken breasts and butterfly them (cut in half ¾ the way through.

 Heat frying pan and pour in olive oil.  Brown chicken and turn over. Top with the rest of the ingredients.  When spooning out the capers and artichoke hearts take a bit of the oil/juice they are packed in and place in pan to become the juice to cook the chicken.

I served it with a simple salad and red roasted Potatoes

Simmer covered for 8-10 minutes depending on the thickness of the breasts.

Tips:

·        Add some spinach and dill and remove the pesto.

·        Serve plain with side dishes or on pasta and would be good cold on lettuce tossed with a little vinegar and oil.

·        I had these things on hand but you can add or delete items as to what you have in your refrigerator and cabinet. ie: roasted red peppers, anchovies

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand