This recipe was inspired by a dish I had at The Sahara restaurant in New Brunswick, NJ. After I moved out of state, I set out to create a replacement that would satisfy my craving. This recipe requires very little prep so I love it for a fairly quick meal with minimal cleanup. If you have to serve someone picky who doesn't like olives(Trust me, they exist), save them to garnish your individual portion! I've never had a bad review and it's my family's favorite dish. I like to serve it over rice pilaf but it is also good over orzo, quinoa or couscous. Enjoy! —Ashley B
Shallots (finely chopped)
Can of Crushed Tomatoes
Juice of Half a Lemon
White Wine(I like Chardonnay)
Chopped Kalamata Olives
Crumbled Feta Cheese
Grated Parmesan Cheese
In This Recipe
Pound the chicken breasts to an even thickness of about a half inch.
Combine the basil, rosemary, thyme, sage, marjoram, and pepper then rub onto the chicken, coating both sides of each piece.
Heat olive oil in a cast iron pan on medium heat, then add chopped shallots and teaspoon of the oregano. Cook until translucent then add chicken breasts. Let the chicken cook for about 2 minutes then flip to cook the other side for another 2 minutes.
Add the tomatoes, the bay leaves, the rest of the oregano, lemon juice and wine. Cover pan with lid, turn heat down to a simmer until the chicken is fully cooked, then remove the chicken and transfer to warming dish.
Continue to simmer tomato sauce until it thickens a little, stirring occasionally, then add the cheeses and olives. Let it simmer for another minute or two. Remove bay leaves.
Lay chicken over your grain of choice and top with a generous spoonful of the sauce. Serve with a glass of the wine you used for the sauce.
Save any excess sauce for next time! It's good with shrimp, over pasta or just on toast.