Chicken "Scallops" Topped With Tomatoes, Black Olives, And Feta

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Typically, when boneless chicken breasts are pounded into thin scallops, they are then sautéed. In this recipe, they are grilled, then topped with a distinctive garnish of quartered grape tomatoes, slivered kalamata olives, and crumbled feta. The tomatoes add a sweet note while the olives and cheese provide salty undertones. Good accompaniments would be the Easy Saffron Rice and grilled zucchini halves.

Ingredients

• 8   6- to 7-ounce boneless, skinless chicken breast halves, trimmed of excess fat
• ⅓ cup olive oil, plus extra for oiling grill rack
• ¼  cup fresh lemon juice
• 2   tablespoons, plus 2 teaspoons chopped fresh oregano, divided, plus 8 sprigs of oregano for garnish (optional)
• 2   medium cloves garlic, peeled and smashed
• Kosher salt
• Freshly ground black pepper
• 20   pitted kalamata olives, cut lengthwise into slivers
• 10   sweet grape tomatoes, stemmed and quartered lengthwise
• 3   to 4 ounces feta cheese, crumbled

Directions

1. Remove the small strip of meat called the fillet from the underside of each chicken breast and save for another use.
2. Place a chicken breast between 2 sheets of waxed paper and using a meat pounder or rolling pin, pound until between ¼ and ½ inch thick.
3. Continue, using more waxed paper as needed, until all chicken has been pounded.
4. Place chicken in a large, shallow nonreactive dish.
5. With a sharp knife, score the top of the chicken breasts.
6. Combine ½ cup oil, lemon juice, 2 tablespoons chopped oregano, garlic, ½ teaspoon salt, and several grinds of black pepper in a small bowl and whisk well to blend.
7. Pour over chicken.
8. Cover chicken with plastic wrap and refrigerate, turning several times, for at least 2 hours or up to 6 hours.
9. Thirty minutes before you are ready to grill chicken, combine olives, tomatoes, cheese, and remaining 2 teaspoons chopped oregano in a small bowl and mix well.
10. Set aside.
11. When ready to grill chicken, oil a grill rack and arrange 4 to 5 inches from heat source.
12. Prepare grill for a hot fire (high temperature).
13. Pat chicken dry and grill until chicken springs back when touched with your fingers and juices run clear when flesh is pierced with a sharp knife, about 3 minutes per side. (Internal temperature should be 170 degrees F.)
14. Do not overcook or chicken will be dry.
15. Remove to a platter and salt and pepper chicken lightly.
16. Garnish each chicken breast with a generous topping of tomato garnish and then with a sprig of oregano, if desired.

YIELD: SERVES 8