Serves 4
4 boneless, skinless
chicken breasts – sliced in half horizontally
½ c. kalamata olives –
roughly chopped
½ pint heirloom cherry
tomatoes - halved
3 oz. crumbled goat
cheese
¼ basil – chiffonade
Preheat grill to medium
high. Coat chicken paillards with
olive oil and sprinkle with salt & pepper. Grill over medium high heat 1-2 minutes per side. Remove and cover with foil. Let rest 10 minutes.
Toss together tomatoes,
olives, and basil with a little olive oil. Gently stir in goat cheese crumbles.
Top chicken with tomato
mixture and drizzle with pan juices.
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