Friday, January 23, 2009
I have a new toy! It's an early birthday present - a Nikon D60. Aaron and I are sharing it since our birthdays are so close and it's something we both really wanted. It arrived on Wednesday. When I say sharing, I mean - I'll probably get to use it in a couple of months. That's how it goes when we get something new and cool. He takes over and I just wait my turn. It's easier that way. He even took the pictures of our dinner last night. I won't complain much - they did turn out pretty great! I usually do something to most of my photos in Photoshop. This one is untouched. - Just cropped and sized. I am looking forward to learning all of the features of the camera though and hoping I'll be able to get some half-way decent pictures of other things besides our food.
I'm a little off-topic. This is supposed to be about Geek Chicken as Aaron calls it. There really isn't anything geeky about this, though. Some might argue that taking pictures of our food and posting it online is geeky, but if that makes me geeky, so be it.
If you're not a huge fan of olives, like me, don't go to the store and spend $5-$10 on a jar of kalamata olives when you only need a few. If you're lucky enough to have a deli with an olive bar, go there. You can get just the right size scoop and not let any go to waste.
Pam's original recipe called for chicken thighs, but I used chicken breasts. I also didn't read ahead (bad habit of mine), so I started cooking in a skillet that was not oven safe. No big deal though, I just transferred the chicken to a baking dish and continued that way. We had wild rice and asparagus on the side.
The things I loved most about this chicken - it's healthy, it's easy to make, you probably have most of these ingredients already (ok, you don't have kalamata olives or feta? I didn't either, but it's always nice when you only have to add 1-2 small things to the grocery list for a meal.), and finally, it tastes as good as it looks.
Source: For the Love of Cooking
2 tsp olive oil, divided
1-2 shallots, sliced into thin rings
1 clove of garlic, minced
4 boneless/skinless chicken breasts, fat removed
Garlic powder, to taste
Dried oregano, to taste
Handful of grape tomatoes
Small handful of kalamata olives, sliced in half
1/2-1 lemon juiced
2 tbsp fresh parsley, chopped (divided)
2 tbsp low fat feta cheese
Preheat the oven to 425 degrees. Heat the olive oil in a an oven-safe skillet on medium heat. Add the shallots and garlic and heat for about 2 minutes. Remove from pan and set aside.
Season the chicken with salt, pepper, garlic powder and oregano. Place the chicken into the skillet, seasoned side down, and cook over med-high heat until brown. (3-4 minutes).
Flip the chicken over and add the olives, tomatoes, lemon juice, half of the parsley, and the shallots with garlic. Bake for 15 minutes or until done (I baked a little longer - the chicken breasts I used were on the thick side). Remove from the oven, sprinkle the remaining parsley on top with the feta cheese.