Chicken with Sun-Dried Tomatoes, Feta and Grapes
This unique chicken dish is inspired by the flavors of Mediterranean cuisine. Sun-dried tomatoes, feta cheese, pine nuts and fresh grapes combine to create a delicious balance of sweet, salty and savory flavors that are a wonderful complement to the tender chicken cutlets. Serve with Minted Orzo (recipe follows) and roasted zucchini or a green salad.
- 6 boneless, skinless chicken breast halves (about 1-1/2 lbs)
- 2/3 cup flour
- 1 teaspoon salt
- 1 teaspoon oregano
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1/2 cup white wine (see notes)
- 2/3 cup sun-dried tomatoes, chopped
- 1/4 cup pine nuts, lightly toasted
- 1 cup red seedless grapes, halved
- 2/3 cup crumbled feta cheese
- Minted Orzo (recipe follows)
Pound the chicken breasts to a 1/2-inch thickness. Combine the flour, salt and oregano in a shallow dish. Lightly dredge the chicken in the seasoned flour.
Heat the olive oil in a large skillet over medium heat. Working in batches, add the chicken in a single layer and cook until golden brown and no longer pink in the middle, 3 to 4 minutes per side. Transfer to a serving platter, season with a few grinds of black pepper and cover to keep warm.
Deglaze the pan with the wine, scraping up any browned bits that have accumulated on the bottom. Add the sun dried tomatoes and pine nuts and continue cooking until slightly thickened, stirring frequently, about 3 minutes. Add the grapes and continue cooking until softened, 1-1/2 minutes longer, then remove from the heat.
Add the feta cheese and combine gently with the tomato mixture. Top the chicken with the cheese-grape mixture and serve with Minted Orzo (see below).
Makes 6 servings
About the wine:
We recommend using a semi-dry wine like Riesling or Viognier to tie in the flavors of the fresh grapes. If you prefer a non-alcoholic version of the recipe, low-sodium chicken broth is a fine substitute.
- Minted Orzo
- 10 ounces orzo
- 2 tablespoons olive oil
- 2 cloves garlic, very finely chopped
- 1/2 cup onion, finely chopped
- 2 to 2-1/2 cups low-sodium chicken broth
- 1 tablespoon butter
- 1 cup mint, finely chopped
- Salt and freshly ground black pepper
Heat the olive oil in a large saucepan over medium heat. Add the dry orzo and cook until lightly toasted, 2 minutes. Add the garlic and onion and cook until soft and fragrant, 2 minutes longer.
Add 2 cups of chicken broth and bring to a simmer. Season with salt and pepper, then cover, leaving the lid slightly askew to allow steam to escape. Cook for 6 to 7 minutes, until the liquid has nearly evaporated. Stir in additional chicken broth in 1/4 cup increments and continue cooking until the orzo is tender, about 3 minutes more. Stir in the butter and mint, taste for seasoning and adjust as needed.