Wednesday 10/6 "Chicken with Olives"

Quick Fix with Robin Miller

Ingredients
• 2 tablespoons olive oil, divided
• 4 chicken breasts
• Salt and freshly ground black pepper
• 2 teaspoons garlic and herb seasoning
• 1/2 cup vermouth or white wine
• 1 (14-ounce) can diced tomatoes
• 1 1/2 cups pitted Nicoise olives, divided
• 2 c. brown rice
• 2 tablespoons freshly chopped oregano leaves

Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of chicken breasts with salt, pepper and garlic and herb seasoning. Add chicken to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until chicken is cooked through.

Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.

Ingredients
• Cooking spray
• 1 pound fresh or frozen bread dough , thawed according to package directions
• 1 cup reserved Nicoise olives, coarsely chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon olive oil

Directions
Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown.

The verdict: This was so delicious! The recipe originally called for sea bass, but I substituted chicken. The bread did not roll up nicely, but it still tasted good! I would probably omit the salt because the seasoning packet has plenty!