I’ll be slacking on posting and cooking for a while or until my ankle heals enough to stand on so with nothing to look forward to I offer this wonderful easy recipe sitting in the drafts folder longing to be featured…
What a surprise tonight’s dinner was, literally pulled together at about 3:30-4 in the afternoon and just minutes to cook the chicken, of course, the salad takes some prep work if you are a dedicated salad maker, but so good and berry fresh well worth the effort. Romaine lettuce, sliced strawberries, raspberries, blackberries, sliced green onions and a nice blood orange & raspberry vinaigrette all topped with your choice of candied pecans, almonds or any other nut that you like…perfect dish for those watching their carb intake and with your favorite salad fabulous!
Slightly adapted from a cookbook that Mr. Mike bought at Lowe’s “Weber’s Greatest Hits” if you care to look or pick up a copy when you pop in for your next home project items…personally I have tagged so many recipes from the book that I plan to make at every grilling opportunity this is just the beginning!
Just thumbing through it was the perfect time to jump out of the winter doldrums of cooking and since I’m trying to use so many things from the freezer namely the portion pieces that I reserved from the giant chicken breast, too much for two never mind one person and the pieces a simple few pounds away from thin paillards to gently season and oil for a flash on the grill or in my case, a flash in the grill pan! The tomato olive relish is just wonderful and can easily be eaten by the spoonful as I can attest to, but also so good over the chicken. As I thought later, darn a sprinkling of fresh oregano, a side of feta cheese to sprinkle over, turns it Greek with shavings of parm and/or Romano cheese, the list goes on…
I didn’t change much, but “laziness bones” shouted, just use your Italian sausage seasoning instead of…needless to say, I fell silent and listened to lazy bones!
Follow the link for a quick and easy recipe that I think anyone can adapt…
Ingredients: Slightly adapted from Weber’s Greatest Hits, link below
Rub for the chicken
- 1 tablespoon ground fennel seed
- 1½ teaspoons kosher salt
- ½ teaspoon granulated garlic
- ½ teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breast halves, about 6 ounces each…take the easy way out as I did, buy the cutlets and just pound a little to even out
- Extra-virgin olive oil
- ¾ cup ¼-inch-diced tomato
- ⅔ cup ¼-inch-diced celery heart with light green leaves
- ½ cup pitted kalamata olives, rinsed and cut into ¼-inch dice
- ½ cup pitted green olives, rinsed and cut into ¼-inch dice
any assorted favorite olives will work
An optional teaspoon or so of chopped capers
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh thyme or ½ teaspoon dried thyme leaves
- Kosher salt
Consider adding feta cheese, oregano or Greek seasoning.
- Combine the rub ingredients.
- Remove the tenders from the underside of each breast (save for another use). One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap and pound to an even ¼-inch thickness. Lightly brush the chicken with oil and season both sides with the rub. if using cutlets, prep as above.
- Prepare the grill or grill pan for direct cooking over high heat (450° to 550°F).
- Combine the relish ingredients, including salt to taste adding any other seasoning that you like.
- Brush the cooking grates clean. Grill the chicken, smooth side down, over direct high heat, with the lid closed as much as possible, until no longer pink, 3 to 4 minutes. Turn over and grill just to sear the surface, about 1 minute. Transfer the chicken, with the first grilled sides facing up, on a serving platter or individual plates. Spoon the relish over each piece and squeeze fresh lemon juice on top just before serving.