In the Rhode Show kitchen today, we are making Mediterranean Chicken with Executive Chef Tim Kelly from Chapel Grille. This is one of the many options Chapel Grille is offering for Restaurant Week winter 2019. It has really bold flavors but still remains on the lighter side so is a great option for anyone in diet resolution mode or anyone that wants a great group pleasing chicken dish.
- 4 large boneless/skinless chicken breasts cleaned of any excess fat (about 2 ½ pounds)
- Extra virgin olive oil
- 1 small jar marinated artichoke hearts
- 1 roasted red pepper (*technique)
- 2 ozs. Sundried tomatoes
- 2 ozs Kalamata olives (quartered)
- 4 ozs. White Wine
- 8 ozs chicken broth/stock
- 1 lemon
- Fresh basil
- Fresh parsley
- Sea salt
- Fresh ground black pepper
- Roast the red pepper over the open flame until all sides appear burned.
- Place the pepper in the bowl then cover with a plate and let it cool.
- Peel the pepper then julienne it and set it aside.
- Preheat oven to 400 degrees
- Lightly season the chicken breasts with sea salt and fresh ground black pepper.
- Heat about ¼ cup extra virgin olive oil in the sauté pan over medium heat.
- Brown the chicken breasts in the oil on one side for about 2 minutes then flip over and brown on the other side for another 2 minutes.
- Pour off the excess olive oil then deglaze (technique) the pan with the white wine.
- Add the chicken stock and bring the juices to a boil allowing the juices to reduce by about 50%. If you are using a covered baking dish, this is where you want to transfer the chicken and juices to the dish.
- Add the sundried tomatoes, artichoke hearts, Kalamata olives and reserved roasted red pepper. Cover and cook in the oven for 20 minutes.
- Remove the pan or baking dish from the oven, garnish with fresh chopped parsley and basil, squeeze some lemon over the dish and drizzle with Extra virgin olive oil.
- Serve with your favorite side dish.