Photo by: Photo by Leela Cyd Ross
Grilled Chicken Breasts with Tomato, Olive, and Feta Relish
Grilled Chicken Breasts with Tomato, Olive, and Feta Relish
4 servings
Ingredients
1 1/2 cups coarsely chopped cherry tomatoes (about 10 oz.)
1/2 cup pitted Kalamata olives, chopped
3 Tbsp. extra-virgin olive oil, divided
2 Tbsp. chopped fresh mint
1 Tbsp. red wine vinegar
2/4 cup crumbled feta (about 3 1/2 oz.)
Kosher salt and freshly ground ...
more Photo by: Photo by Leela Cyd Ross
Grilled Chicken Breasts with Tomato, Olive, and Feta Relish
Grilled Chicken Breasts with Tomato, Olive, and Feta Relish
4 servings
Ingredients
1 1/2 cups coarsely chopped cherry tomatoes (about 10 oz.)
1/2 cup pitted Kalamata olives, chopped
3 Tbsp. extra-virgin olive oil, divided
2 Tbsp. chopped fresh mint
1 Tbsp. red wine vinegar
2/4 cup crumbled feta (about 3 1/2 oz.)
Kosher salt and freshly ground black pepper
4 skinless, boneless chicken breast halves (about 6-8 oz. each)
Preparation
Mix tomatoes, olives, 2 Tbsp. oil, mint, and vinegar in a medium bowl. Gently stir in feta. Season relish to taste with salt and pepper.
Preheat the panini press to 350 degrees. Brush chicken with remaining 1 Tbsp. oil. Working in 2 batches, place chicken breasts on press; close press. Cook until chicken is cooked through, 8-9 minutes. Transfer chicken to a platter; let rest for 5 minutes. Slice chicken breasts and arrange on plates. Top with relish and serve.
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