1/3 Cup olive oil
4 boneless chicken breast halves
1/4 Cup flour, seasoned liberally with salt and pepper
1 red bell pepper cut in thin julienne strips
1 yellow bell pepper, cut in thin julienne strips
2 cloves garlic, minced
1 T fresh rosemary
1 tsp. dried oregano
2 T snipped Italian parsley
1/3 Cup balsamic vinegar
20-25 greek olives
Preparation:
In large skillet, heat olive oil over medium high heat. Dredge chicken breast in seasoned flour; shake off excess. Add chicken to hot skillet, don't crowd. Cook 2-3 minutes, turn over. Continue to cook and turn each 2-3 minutes until chicken is done. Internal temperature should be 155 F.
Transfer chicken to a lidded casserole dish, set aside. Lower heat to medium. To olive oil left in skillet, add pepper strips and garlic; cook until peppers are soft. Add herbs and vinegar, cook one minute. Pour over chicken. Garnish with greek olives. Cover and chill well. Can be made 2 days ahead.
Allow to come up to room temperature about 15 minutes before serving.
Serves 4
Recipe by Carol Dearth
Part of a menu for a picnic. See Cranberry Pecan Quinoa Salad for more information
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