My favorite restaurant on the planet is the Snake River Grill in Jackson Hole, Wyoming. One evening they had “Brick Chicken” as a special on the menu, and I fell in love. Could there be any better combination than olives, tomatoes, feta cheese, fresh oregano, fresh mint and basil, lemon and olive oil? I immediately came home and created my own version. It is now one of the top requests for dinner at our house.
- 8 skinless boneless chicken breasts
- 1 cup good olive oil
- 2 lemons
- 1/2 cup chopped fresh oregano
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh mint
- 2 pressed garlic cloves
- 1 cup pitted green and Kalamata olives, chopped
- 1 bushel grape tomatoes, chopped I use heriloom when I can get them for mix of colors
- 1/2 cup crumbled feta cheese
- 2 tbsp capers optional
Divide chicken breasts into two ziplock bags.
In a separate bowl, whisk together the marinade of 1/2 cup oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
Split marinade into two bags.
Pound your chicken breasts to 1/3 inch thickness.
Coat chicken breasts in marinade and chill in refrigerator for 3-6 hours.
In a separate bowl, create your "knock your socks off" tapenade for chicken. Combine tomatoes, olives, oregano, basil, mint, juice from one lemon, 1/2 cup olive oil, feta cheese and season with salt and pepper.
Sauté chicken breasts with marinade until cooked through, about 3 minutes per side.
Transfer to cutting board and slice at an angle.
Spoon Greek tapanade onto chicken. Serve with a simple green salad and crunchy olive bread!