The choice of ingredients defines this chicken recipe as Mediterranean. It's the tomatoes, olives, and lemon juice. The recipe was adapted from several that didn't seem to deliver the whole package.
1 1/4 pounds boned chicken breasts, cut in pieces
Panko bread crumbs or matzo meal for Pesach
1 Tablespoon olive oil
1 onion, sliced thin
1 Tablespoon minced garlic
1 can diced tomatoes with garlic and oregano
2 Tablespoons pareve chicken-flavor consomme mix
1/2 teaspoon dry thyme
1/2 cup kalamata olives, seedless and halved
Juice of one fresh lemon, or 3 Tablespoons of reconstituted juice
Cook the onions in a saute pan until transparent, about five minutes. Add the tomatoes, garlic, chicken-flavor consomme mix, olives, and thyme. Heat through and reduce the sauce. Coat the chicken breast pieces with the bread crumbs or matzo meal and grill or saute till done, turning once. Add the lemon juice to the sauce, heat through, and serve over the chicken pieces.
You can get this recipe and others by picking up your copy of “Real Jewish Men Cook Kosher”. The memoir of Don’s Jewish journey through cooking is available for purchase by calling the Temple Beth Israel office at (814) 942-0057. Proceeds benefit Temple Beth Israel in Altoona.
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