This dish exceeded my expectations. In fact, had there been second helpings, I would have been first with a hand in the air–delightfully tasty and tender. Which brings me to chicken tenderloins. I’m partial to these lovely cuts of chicken and, more often than not, substitute them for chicken breasts since they’re less likely to dry out during cooking and are thin enough to require little to no pounding when called for. There. Now give this dish a try. As beautiful as it is, it really is easy!

Kalamata & Sun-Dried Tomato Chicken


3/4 cup pitted Kalamata olives, sliced into 1/8″ rings

3/4 cup sun-dried tomatoes, coarsely chopped

3 green onions, sliced thin

1/4 cup fresh parsley, chopped

3 tbsp capers

2 tbsp fresh lemon juice

1/4 tsp ground black pepper


2 tbsp olive oil

1 cup flour

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp ground black pepper

1-1/2 lb chicken tenderloins (or chicken breasts pounded thin)

1) In medium bowl, combine topping ingredients, mixing well; set aside

2) Add olive oil to skillet and preheat to medium-high

3) Meanwhile, in medium bowl, mix flour, oregano, salt, and pepper; dredge chicken in flour mixture

4) Add chicken to skillet and cook 3-4 minutes each side until cooked through; remove from heat and arrange pieces on plates

5) Spoon Mediterranean topping over chicken and serve (side item pictured: sliced Campari tomatoes sprinkled with sea salt, ground black pepper, minced parsley, and shaved parmesan)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/03/12

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