Sun dried tomatoes, fresh oregano, garlic, lemons, and virgin olive oil all remind me of the Mediterranean summers. When I make this grilled chicken dish, I am transported to the Sicilian Countryside at a outdoor bbq. These kabobs are fast and easy to make, have lots of flavor and are great for your summertime grilling. Let’s cook!
Mediterranean Grilled Chicken and Sun-dried Tomatoes Kabobs
A flavorful Chicken recipe for summertime grilling
1 1/2 lb skinless chicken breast
1/2-3/4 lb sun dried tomatoes ( in olive oil)
the juice of 1 large lemon or 2 small lemons
1/2 tsp lemon peel
2 tbls fresh oregano
3 tbls extra virgin olive oil
2 garlic cloves
Sea salt course grain and fresh ground pepper to taste
-Cut the chicken into 2′ cubes add to a bowl
-add the olive oil, lemon juice, pressed garlic, oregano leaves, lemon peel, sea salt and pepper mix well and let rest for at least 1/2 hour
-alternate the sun dried tomatoes with the chicken on bbq skewers
-heat the gas grill, direct heat low, cook the chicken until golden brown on all sides
*you will notice I like my chicken well done!!
These Chicken Cutlets are so easy, ready in 20 minutes with and few ingredients. I always have lemons, parsley, wine and capers on hand, fundamental ingredients for an Italian kitchen. This recipe is a go to, especially when you have last minute guests, or, just want to prepare a quick, but tasty dinner. Serve your cutlets with a pasta agile olio e peperoncino (recipe coming soon) and dinner is ready pronto!!
Chicken Cutlets with a Lemon Caper Sauce
3-4 Boneless, skinless chicken breasts whole breast opened and pounded flat
Juice of 1 large lemon
1 tbls extra virgin olive oil
1/2 cup of dry white wine
1-2 tbls of capers (to taste)
Seasoned Salt mix i.e. Lawrys Seasoned Salt
handful of chopped Italian flat leaf parsley
-Pound your chicken breast between 2 pieces of parchment paper or plastic wrap with a meat pounder, season with salt mix
-In a non stick pan, add the olive oil , heat the pan and oil on medium heat, add the chicken breasts (note- you can add more olive oil if it seems too dry for you, I try to keep it on the lighter side) Brown the chicken on both sides
-When chicken breasts are golden brown on both sides, remove and place on a dish while you deglaze the pan. Turn the heat slightly higher, add the wine then the lemon juice, stir to release the crusty pieces off the bottom. Add the capers. Let the sauce reduce a bit.
-Place the chicken back in the pan, lower the heat and continue to cook the breasts. Add the parsley
-When you serve, spoon the lemon caper sauce over the chicken breasts.