Greek Chicken with Tomatoes, Feta & Olives-Mothers Day 2012
My Mother’s Day a couple of weeks ago was perfect in so many ways. We celebrated on the Saturday so that D could have lunch with his Mom on Sunday and I could head out to the cottage for the day, to get some spring cleaning accomplished.
There was a delay in celebrating my Mom’s special day as she was not feeling well, but the three sisters are taking her out this evening for dinner and a visit to the Winnipeg Art Gallery for the held over Norman Rockwell exhibit.
I spent that Saturday lazing around in our backyard on one of the prettiest days of the year-when all of our fruit trees are in full blossom.
D as always, was busy at the grill and produced my favourite Greek Chicken recipe. The dish typically starts with the chicken marinating in Greek dressing but in order to cut down on the fat content, D used a dry rub of Greek spices instead. The brand is Victorian Epicure and it is the basis for their Greek dressing containing herbs, onion, garlic and red and green peppers.
- 6 boneless chicken breasts
- ½ bottle of Greek salad dressing
- 2 large ripe tomatoes, thickly sliced
- 1 c grated feta cheese
- 1 c kalamata olives
- Marinate chicken in Greek dressing for 2 hours
- Slice tomatoes & assemble other toppings
- Grill chicken on barbecue over medium heat
- Add tomatoes to grill for last minutes
- Remove chicken to a large platter, top with tomatoes and then crumbled feta and olives.
- Serve at once
He also grilled zucchini and eggplant to accompany the chicken.
The kids had to disperse and we headed out to a cocktail party that evening but when we got home, it was still pleasant enough to be outside again and so we sat under the illuminated trees and lit the candelabra. Ahh spring time in Winnipeg.
Kath’s quote: “The whole Mediterranean … the wine, the ideas … seems to ride in the sour pungent taste of those black olives … A taste older than meat, older than wine. A taste as old as cold water.”-Lawrence Durrell
