This recipe is amazingly delicious. Everything about it is wonderful…feta cheese, kalamata olives. We put this dish over rice pilaf and we use fresh Bulgarian feta. I was talking to my “cheese guy” at the Eden Market and he was explaining the differences between Greek, French and Bulgarian feta. I don’t remember what they were, but Bulgarian feta is our new fave cheese! Here is the recipe, enjoy! (Sorry for the bad picture, taken at my sister’s house on her plates which look like we were eating on cement)
-4 (6-ounce) skinless, boneless chicken breast halves
-1 cup multicolored cherry or grape tomatoes, halved
-3 tablespoons oil and vinegar dressing, divided
-20 olives, halved
-1/2 cup (2 ounces) crumbled feta cheese
Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
Serve over rice.
Source: Cooking Light Magazine, September 2009