Mediterranean Chicken

Once again cooking from the Lifetime show “Cook Yourself Thin” cookbook my roommate and I made Mediterranean Chicken.   We only made the chicken and tomato portion, and skipped the salsa verde (which I took out of the recipe below).   If you are interested in the whole recipe with the salsa verde you can go to http://www.mylifetime.com/shows/cook-yourself-thin/recipes/mediterranean-chicken. I marinated the chicken in the morning before work so then when we got home from work we just threw it on the George Forman (I need a grill pan but I am still a college kid at heart).  The tomato side was also very easy to put together.   We used grape tomatoes instead of cherry tomatoes because they were cheaper.  

Mediterranean Chicken

Serves 4
Calories per serving: 370

Ingredients:
For the chicken
2 tablespoons extra-virgin olive oil
1 lemon, washed and quartered
3 cloves garlic, peeled and smashed
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 branches fresh rosemary or 1 teaspoon dried
4 boneless, skinless chicken breasts, butterflied

For the side of tomatoes
1 tablespoon olive oil
1 garlic clove, whole
1 pint cherry tomatoes
Splash of balsamic vinegar

Directions:

1. To marinate the chicken: In a large plastic sealable bag, squeeze the juice from the lemon and add the lemon itself. Add all the remaining ingredients, seal carefully, and massage the marinade into the chicken. Refrigerate for 30 minutes, or even overnight.

2. To make the salsa verde: Mix all ingredients in a small bowl. Set aside until serving. Refrigerate if made earlier in the day, and remove an hour or so before serving.

3. To cook the chicken: Lightly spray a stovetop cast iron griddle with oil and heat over medium-high heat until smoking.

4. Remove the chicken from the marinade and pat off excess marinade. Place the chicken on the griddle and cook about 2 to 3 minutes per side. Turn the chicken and cook 2 more minutes, until cooked through.

5. To make the tomatoes: Heat the oil in a small saute pan over medium-high heat. Add the garlic and tomatoes and a splash of balsamic vinegar, and saute for 2 to 3 minutes, until the tomatoes are warmed through. Crush lightly with a wooden spoon and serve.

Enjoy

-K