1 cup Kalamata olives, seeded and whole
4 Roma tomatoes, course chopped
3 cups rinsed artichoke hearts, course chopped
1 medium sweet onion. Course chopped
6 cloves minced garlic
½ cup rinsed capers
zest of one lemon
2 tsp. Mediterranean seasoning
juice of two lemons
½ cup dry white wine
6 boneless/skinless chicken thighs or breasts
2 tbsp. Canola oil
½ cup crumbled Feta cheese
Basic Preparation
Using a large bowl, combine the first eight ingredients until well mixed. Let stand for 15 minutes to allow flavors to blend while searing the chicken.
Heat a large saute pan over high heat. Add the canola oil and place the chicken pieces finish side down in the hot pan. Do not season the chicken with any thing, as the flavor will come from all of the ingredients! Sear the chicken on both sides until they begin to caramelize.
Remove the seared chicken and place in a greased 9 x 13 inch baking dish or casserole dish of similar dimensions. While the empty saute pan is still over high heat, deglaze with the wine and fresh lemon juice, scraping the entire bottom of the pan to incorporate any solids that might have stuck to the bottom of the pan. Pour the mixture all over the chicken and cover evenly with the vegetable mixture.
Place the baking dish in a 350 degree oven, uncovered, and bake for one hour. Remove from the oven and let rest for 10 minutes. Place one piece of chicken in the center of a plate and cover with the vegetable mixture. Drizzle the chicken with some of the sauce from the dish and garnish with crumbled Feta cheese . This portion size will only equate to about 300 calories. Enjoy!
Yield: 6 servings
Prep time: 30 minutes
Cook time: 1 hour
