Mediterranean Chicken

Mediterranean Chicken

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.

Mediterranean Chicken

Course Main Course
Cuisine Mediterranean


  • 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


  1. Divide chicken breasts into two ziplock bags.

  2. 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.

  3. Split marinade into two bags.

  4. Pound your chicken breasts to 1/3 inch thickness.

  5. Coat chicken breasts in marinade and chill in refrigerator for 3-6 hours.

  6. 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.

  7. Sauté chicken breasts with marinade until cooked through, about 3 minutes per side.

  8. Transfer to cutting board and slice at an angle.

  9. Spoon Greek tapanade onto chicken. Serve with a simple green salad and crunchy olive bread!

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May our lives reflect the Truth:

Hope is real

Healing is possible

Life is a privilege

We exist for a purpose

Grace is available

Love prevails

God has us.



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I commend to you Maggie Smith’s new book, Keep Moving. It is the perfect antidote for these challenging times. Her words cheer the spirit and encourage us to keep moving forward!

1 Comment
  • Diane

    October 19, 2020 at 3:58 pm Reply

    Farrell, love this recipe. Will try it! We love capers! Thanks for the recipe! Hugs!

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