For Christmas, my grand-parents-in-law (I’m making that a phrase) gave me a set of gourmet olive jars. In the past, I’ve only used green olives as a snack or as an addition to a martini…but this year, with my newfound bounty, I want to try to cook more with them. This is the first recipe of many forthcoming that feature green olives.
We served this over Roasted Tomato Saffron Rice (recipe coming soon), but it would also go well with mashed potatoes or a black bean and corn salad.
Time: 20 Minutes
- Chicken Breast
- Manzanilla Olives
- Cheese. We picked shredded Colby Jack since we had it on hand, but Manchego or Cheddar would work well too.
- Slice your chicken breast in half so you have two thinner pieces of meat (this will prevent drying out and make cooking quicker).
- Heat some butter or oil in a cast iron pan, and when it’s hot, place your chicken in the pan. Let it cook for about 5-6 minutes on each side.
- As the chicken cooks, dice your olives, or chop them in a food processor.
- When your chicken reaches about 165 degrees F, remove it from the pan, and put it on a cutting board. Let sit for a few minutes, and then slice on a bias.
- Add the chicken back to your cast iron pan, and top it with your olives and cheese.
- Add a little water to the pan, and cover it so the cheese can melt.
- Plate, devour, and enjoy!