Yes, there is a grilled chicken breast under there ~ can you see it?
While looking for interesting & healthy recipes for boneless, skinless chicken breasts I came across this one on the Food Network website. I changed it a bit by grilling the chicken rather than cooking it in a skillet, I also changed up the ingredients in the antipasto relish topping; and instead of cooking the antipasto ingredients I just stirred the ingredients together and spooned it over the grilled & plated chicken hot off the grill.
Trust me when I tell you no recipe is needed for this one ~ just grill or pan sear the chicken until done. While the chicken is cooking stir together the antipasto topping in a small bowl. Plate up the chicken and spoon the antipasto over the top and enjoy.
I served a lightly dressed (lemon juice, drizzle of olive oil & salt and pepper) arugula salad alongside.
The ingredients I used for the antipasto mix ~
Peperoncini, minced parsley, marinated artichoke hearts (including some of the marinade), chopped bell pepper ~any color, and grape (cherry tomatoes, or diced ripe tomatoes would work too.) The recipe called for canned, sliced black ripe olives but I had the tiny French Niçoise olives on hand so I used those, and added a few cocktail onions, cut in half. After spooning the antipasto mix over the chicken I crumbled a couple of tiny cubes of feta cheese over all. Though I didn't include them I think capers would also be a great addition.
Of course, you can omit or add any ingredients according to your own taste.
Because the antipasto mix is salty, I didn't sprinkle salt on the chicken prior to grilling, I just brushed it with a little olive oil mixed with some crushed dried oregano (or basil) and sprinkled with freshly ground black pepper prior to grilling.
So easy to put together ~ low in calories/fat, too.
I really liked this combination and would definitely make it again ~ It would be fabulous during warm weather served at room temperature as well.
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