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Ken’s Mediterranean Chicken

August 7, 2011

This is a very delicious mediterranean chicken dish that Ken created.  It is SO worth trying and worth the extra work.  We complimented it with a combination of grilled vegetables using red onion, zucchini, mushrooms and grape tomatoes – sprinkled with feta cheese.  We also grilled sliced tomatoes to make this is a beautiful, colorful meal.

1 cup Light Balsamic salad dressing

2 tsp. Kalamata olive juice

2 tsp. lemon juice

1/4 tsp. bon appetit seasoned salt

1/2 tsp. sugar

pinch of pepper

Combine above ingredients in a small bowl; set aside.

15 Kalamata olives, coarsely chopped

1 T. dry Marsala wine

1/2 tsp. minced garlic

1/2 tsp. lemon

1 tsp. butter

1 T. red onion, finely chopped

pinch of bon appetit seasoned salt

1 tsp. italian parsley, finely chopped

Combine above ingredients in saute pan.

Saute on medium heat  for 1 1/2 minutes until onion is tender.

Add:

4 T. capers

1 T. dry Marsala wine  (this is in addition to the 1 T. above)

Turn down to medium/low heat and saute for an additional 2 minutes.

Remove from heat.  Add this mixture to the above marinade.

Refrigerate at least 3 hours but preferable overnight.

With a slotted spoon, remove olives and capers from the marinade to a small bowl.

Also, remove 1/4 cup of the marinade and put in a separate small bowl.  This will be used to baste the chicken while cooking.

2 – 4 skinless, boneless chicken breasts

1 tsp. italian parsley, finely chopped (optional)

Add chicken to the larger amount of marinade and marinate for approximately 2 hours.

Heat grill.  On high heat, sear chicken for approximately 1 1/2 minutes on each side.

Turn heat down to low.  Baste chicken with the reserved marinade throughout the cooking process.  Grill chicken until done.

When chicken is done, leave it on the grill and careful spoon the olive/caper mixture over the chicken.  Close grill and heat for 2 minutes.

Very careful, so you don’t lose any of the olives and capers, remove chicken to a serving platter and garnish with chopped parsley.

Recipe Source: Ken A.

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