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3 boneless, skinless chicken breasts, sliced in half horizontally
½ cup kalamata olives, roughly chopped
½ pint heirloom cherry tomatoes, halved
3 oz. crumbled goat cheese
¼ basil, chiffonade
1. Preheat grill to medium high. Coat chicken paillards with olive oil and sprinkle with salt & pepper. Grill over medium high heat 3 minutes per side. Remove and cover with foil. Let rest 10 minutes.
2. Toss together tomatoes, olives, and basil with a little olive oil. Gently stir in goast cheese crumbles.
3. Top chicken with tomato mixture and drizzle with pan juices.