Tomato/Feta Chicken

Tomato/feta chicken

Tomato/feta chicken

An explosion of creativity occurred in my sister’s upscale kitchen this month: my siblings and I collaborated over one of my recipes during a trip home for my mother’s 93rd birthday.  Our three strong cooking minds worked together to perfect a dish I created years ago.

Nearly a decade has passed since I helped a friend every Monday, for she was bogged down in her professional responsibilities; aromatic ailments filled pots and pans, as I prepared her family’s nourishment for each upcoming week.

This particular friend had been to cooking school in Italy.; her excellent input and feed-back sharpened my skills, while I was helping her family.  At her home, I created this recipe for tomato/feta chicken, which Maureen and Paul helped perfect recently.

One thing I learned from my friend was to add the garlic at the close of the sautéing process; she said this keeps it from burning.  I was adding it as I was cooking the meat before this.  My friend’s ingenious tongue could taste the burnt garlic; thus, she suggested that I add it at the very end, which is how I had cooked with this herb since.

However, my siblings suggested that adding it early on allows for more flavor.  My brother explained the proper process: when you add garlic, while sautéing, cook only until you can smell it; then, immediately add the liquid for the sauce to keep it from burning.

My sister employs another method: she roasts lots of whole peeled cloves on a cookie sheet, in a preheated 300 degree oven, for at least an hour (or until golden brown). She stores this in the refrigerator, adding about three tablespoons per four-serving dish while it is cooking; only cook briefly, however, if dish is dry.

After tasting our finished work, I am sold on cooking this herb longer, employing these safe ways.  The following recipe reflects this new directive; here the fresh garlic is cooked for a lengthy time in the wet tomatoes.

There was another point I learned from my siblings’ expertise.  Both urged me not to bother with washing pieces of cut meat; it is only necessary to clean the inside of the carcasses of fowl, where blood has collected.  This has made cooking easier for me.

This tomato/feta chicken is an exceptionally good recipe.  Enjoy it!

Tomato/Feta Chicken  Yields: 6-8 servings.  Total prep time: 1 hr.

1 medium/large yellow onion, halved and thinly sliced

2 1/3 tbsp oil  (Coconut or avocado oil is best.)

2 lbs chicken tenderloins, thawed  (The frozen ones at Trader Joe’s are all natural.)

Salt and pepper to taste  (Real Salt is best; available in the health section in your local supermarket.)

6 medium/large tomatoes, chopped  (Organic is best.)

¾ tsp dried oregano  (Organic is available at Trader’s; it is of excellent quality and very inexpensive.)

1 tsp dried basil

5 large cloves of garlic, chopped fine  (3 cubes of frozen garlic from Trader’s is so easy to use.)

1-16 oz package frozen broccoli florettes  (An inexpensive, organic variety is available at Trader’s.)

4 oz feta cheese  (This is best when purchased in a block-rather than pre-crumbled.)

Shaved Parmesan cheese

Steamed brown rice (I prefer basmati brown rice)

  1. Take frozen broccoli out of freezer.  It cooks better when partially thawed.
  2. If chicken tenderloins are frozen, you may thaw them in cold water in about 15 minutes.  Pat dry with paper towel.
  3. In a large heavy bottom frying pan, heat 1 tsp oil over medium/low heat. Add onion and carmelize, cook slowly until dark brown.  Do not crowd onions in pan, or they will sweat and it takes longer to carmelize them.  Stir every few minutes for about the first 30 minutes; then, stir every minute afterwards, as onions begin to stick to pan and browning process accelerates. For more details on carmelizing, see Carmelized Onions and Carrots (2017/06/19).  Set aside when done.   Meanwhile go to next step.
  4. Chop tomatoes and garlic.  Set each aside separately.
  5. Heat remaining oil in another large skillet.  Salt and pepper tenderloins generously; place chicken in hot oil, sautéing over medium heat quickly.  Cut tenderloins with spatula as cooking to check for doneness (should be slightly pink in center as they will cook more later).   As pieces are done, place in a large bowl.
  6. Add tomatoes to hot pan in which you cooked the chicken; simmer over medium/low heat for 10 minutes. Add dried herbs and garlic; cook down to a chunky sauce, about 20 minutes more.
  7. If desired, when onions and tomatoes are cooked, may set aside and finish recipe just before serving.
  8. Just before serving, add thawed broccoli to tomato sauce and simmer over medium heat; cook until vegetables are hot.
  9. Add chicken and onions to pan with tomatoes; heat; stir in feta, crumbling it with your fingers.  Adjust seasonings.  Heat thoroughly, but do not overcook.
  10. Serve over rice; top with shaved Parmesan cheese.

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