Easy dinner: Pan fried chicken over salad with Mediterranean dressing
I didn't get a good pic of this, so you'll have to use your imagination. It was too good for me not to share.
This is the perfect summer dinner--fresh, flavorful, simple, and satisfying with a crunch. Serves 4, with extra "dressing"
4 boneless, skinless, chicken breasts 1 Cup Calamata olives, pitted and chopped 2 T Capers 1 Cup cherry tomatoes (or chopped in season tomatoes, whatever works) 1/2 Cup olive oil Juice of 1 lemon 1/2 cup fresh parsley, chopped S&P Head of romaine lettuce
1. Pound the chicken breasts between wax paper so it's thin, about 1cm thin 2. Season the chicken 3. Heat a pan, coat it with cooking spray or a little oil 4. Cook the chicken until it's cooked through--it would be equally excellent if grilled 5. Mix the rest of the ingredients together, set aside 6. Rinse and tear the romaine lettuce, plate it 7. Slice the chicken into strips, layer it over the Romaine 8. Spoon a generous amount of the dressing over the chicken