CHICKEN WITH SUN-DRIED TOMATO AND KALAMATA OLIVES
10 chopped “Arcadia” sun-dried tomatoes
¼ cup boiling water
4 cleaned chicken breasts
1 teaspoon oregano
12 chopped “Arcadia” Kalamata olives
¼ cup fresh parsley
1/8 teaspoon red crushed pepper
250g crumbled feta cheese
1/8 teaspoon salt
2 teaspoons olive oil (preferably extra-virgin)
In a small bowl, stir the dried tomatoes in water. Leave the tomatoes in the water for 10 minutes. Drain them and put them back in the bowl.
Meanwhile, remove all the fat from the chicken. Put the chicken between two pieces of clear plastic wrap. Using a meat mallet or a rolling pin, flatten the chicken to a thickness of about 6 cm., Taking care not to tear the meat.
Remove the wrap. Sprinkle ½ teaspoon oregano over the chicken.
Mix the olives, parsley, the remaining oregano, and pepper with the tomatoes. Add cheese and stir gently.
Heat a nonstick pan in medium heat. Bake the chicken for 3 minutes. Turn it over and cook for 3 minutes, or until it’s not brow at the center. Remove it from the oven. Sprinkle with salt.
To serve, put a piece of chicken on each plate. Add to each serving ¼ cup of the tomato mixture. Sprinkle if you prefer ½ teaspoon of olive oil.