Dude. I love olive bars so much. The other Friday night we decided to “splurge” and make pizza for a in-house date night. So fun and delicious! So I stopped at my favorite (expensive) grocery store on my way home, and a $10 olive bar tray loaded up with treasures later…. ahem… it was worth it! I swear! The pizza was so great with those briney little treats. However, we didn’t use them all, so I came up with this little weeknight recipe to A) use the leftovers and not let all that goodness go to waste, and B) make our chicken more exciting, and C) well, did you read A?
I had loaded up my cute little olive tray with a greek olive medley, roasted garlic cloves, balsamic marinated cipollini onions, and (my fav) marinated tomatoes. Oh, those tomatoes y’all… You could really choose anything that you like from your local olive bar and end up with a similar result. You also don’t have to spend $10 on olives to make this work either.
We also had a bit of pepperoni and fresh basil leftover from the pizzas (which now that I’m writing this I’m not sure why I didn’t photograph those pizzas so I could blog about them… oh wait, yes I do… too-hungry-to-stop. Next time!). I threw in some fresh chopped grape tomatoes to balance and fill in the olive bar mix.
I pan-fried the pepperonis to make them a little crispy, which also left some delicious flavor/color in the pan to cook the chicken in. I cooked all of the chicken and removed it and kept it warm, and then dumped all the goodies into the pan and cooked just for a bit to soften the raw tomatoes and meld it all together into this scrumptious mix. Then I plated the chicken and spooned the mix on top, sprinkled with those crispy pepperonis and fresh basil… and that’s all folks. So gourmet. So easy. So good.
- 2 pounds boneless/skinless chicken breasts
- dried oregano, basil, garlic powder and salt and pepper for seasoning the chicken
- ¼ cup? (I used a handful!) chopped pepperoni
- 1 cup olive bar medley of your choosing, but I recommend at least something that has some olive oil marinade (if not you will want to drizzle some olive oil in the mix)
- 1 cup chopped fresh grape tomatoes
- fresh basil chopped for garnishing
- Butterfly the chicken breasts (cut it in half to thin it out), and pound them until they are even thickness. Pat them dry.
- Season them with the spices by sprinkling about equal amounts of each across both sides of the chicken. Eyeball it... you can do it!
- Meanwhile chop your tomatoes and olive bar mix and stir together in a bowl. Set aside.
- Heat a large skillet over med-high heat. Add the chopped pepperoni and cook until just starting to get crispy. Remove with a slotted spoon and drain on paper towels.
- If your pepperoni left a lot of grease in the pan you can just use that to cook the chicken, if you prefer not to you can wipe out the pan and add back in olive oil instead.
- Cook the chicken until both sides are nicely browned and the internal temp reaches 165°F.
- Remove the chicken and place in warm oven or under foil to keep warm.
- Dump your bowl of olive bar mix into the hot pan. Use the liquid to scrape up any bits left in the pan from cooking the chicken. Cook just until the raw tomatoes are softening and everything is heated through.
- Plate your chicken and spoon your mix on top. Top with the crispy pepperoni and fresh basil.