Sage Chicken Roasted Kalamatas with Tomato Feta Sauce
Sage chicken breast atop a tomato olive sauce, topped with feta.
Yield:
24 servings
Ingredients
3 cups Kalamata olives
3 cups Onion, diced ½″
¾ cup Whole garlic cloves
3 tbsp. Light olive oil blend
1- #10 can Christina’s Organic Diced Tomatoes in Juice
2 cups Chicken stock
½ cup Balsamic vinegar
3 each Bay leaves
24 each Chicken breast, bone-in
1 bunch Fresh sage
¾ tsp. Sea salt
½ tsp. Freshly ground black pepper
3 tbsp. Light olive oil blend
2 cups Herb feta cheese, crumbled
Instructions
Preparation Steps
- Preheat oven to 350°F.
- Heat oil in a large heavy skillet or cast iron pan over medium heat. Add onion, garlic cloves and Kalamata olives. Sauté until onion and garlic are lightly caramelized, about 5 – 7 minutes. Pour sautéed ingredients into a roasting pan with Christina’s Organic Diced Tomatoes in Juice, chicken stock, balsamic vinegar and bay leaves; mix well. Place into oven uncovered.
- While tomatoes and Kalamata olives are roasting in the oven, prepare the chicken breast. Tuck 3 – 4 fresh sage leaves under each chicken breast skin. Season chicken with sea salt and black pepper.
- Using the same skillet, heat oil over medium-high heat. Add sage chicken breast, skin-side down. Cook for 5 – 6 minutes or until the skin is crispy and golden brown. Using tongs, turn chicken and cook an additional 5 – 6 minutes. Cook chicken in batches; don’t over-crowd the skillet.
- Remove roasted tomatoes and Kalamata mixture from the oven. Place the sage chicken breast skin-side up on top of the tomato olive mixture. Return roasting pan to the oven and roast an additional 18 – 22 minutes or until chicken is cooked and internal temperature reaches 160°F.
- For 1 serving, ladle 6 oz. of tomato olive sauce onto a warm dinner plate. Top with 1 sage chicken breast, sprinkle with 2 tbsp. of herb feta cheese. Serve immediately.
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