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Categories:
kalamata olives Lucques olives Nicoise olives capers anchovy lemon zest lemon juice garlic olive oil salt sweet yam unsalted butter brown sugar sage chicken breasts baby spinach
Viewed: 17 - Published at: 6 years agoIngredients
- 1/4 cup kalamata olives, pitted and rough chopped
- 1/4 cup lucques olives, pitted and roughly chopped
- 1/4 cup nicoise olives, pitted and roughly chopped
- 2 teaspoons chopped capers
- 1 small anchovy, finely chopped
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 4 tablespoons finely chopped garlic
- 11 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large sweet yam, orange flesh preferred, peeled and small diced
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 2 medium sage leaves, finely chopped
- 4 chicken breasts, skin removed
- 3 cups packed baby spinach, triple washed and dried
Method
- Preheat oven to 350 degrees F.
- In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil.
- Using a spoon, fold the ingredients together, adding pepper, to taste.
- Set aside to allow flavors to blend.
- In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon.
- Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes.
- Remove from oven and set aside keeping warm.
- Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick.
- Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each.
- Season lightly with salt and pepper on both sides.
- In a large saute pan, over high heat, add 1 tablespoon oil.
- When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping.
- Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook.
- Repeat with remaining breasts, set aside keeping warm.
- Brush breasts with remaining lemon juice.
- In a large saute pan over high heat, add 1 tablespoon oil.
- When hot add the remaining garlic and cook until fragrant, 10 seconds.
- Add spinach and toss to distribute garlic.
- Season lightly.
- When just wilted remove from the pan and set aside.
- Plate 1 chicken breast, then top with spinach and the olive mixture.
- Serve with yams.
