Roasted Red Pepper, Sun-Dried Tomato & Feta Topped Chicken

This chicken dish was a decade in the making. It was inspired by a different, not-quite-from-scratch recipe I found in a magazine years ago. It was my go-to recipe when having girlfriends over for dinner because it is simple but looks oh-so-fancy.

Over the years I obliterated the original recipe, changing this and adding that, to make it more from-scratch. Instead of using bottled dressing for the chicken marinade, I now use My Grandma’s Greek Dressing. I also roast my own red bell peppers, which, by the way, is better than what you find in the jars, in my opinion. Of course, jarred peppers will work just fine in a pinch! I also added capers for that distinct salty-briny taste. But if capers aren’t your thing, try adding ½ cup small, quartered artichoke hearts, or ¼ cup chopped Kalamata olives.

This recipe is forgiving—it’s perfect for those of you who are newer to cooking—and it’s adaptable to whatever pleases your palate.

SERVES 4 • TOTAL TIME: 40 MINUTES

INGREDIENTS:

4 boneless, skinless chicken breasts (6 to 8 ounces each)

½ cup My Grandma’s Greek Dressing

⅓ cup diced charred red bell pepper (see here)

1 tablespoon minced sun-dried tomatoes

1 tablespoon brined capers, rinsed and drained

1 tablespoon minced fresh flat-leaf parsley

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

¾ cup crumbled feta cheese

1 tablespoon unsalted butter

1 tablespoon olive oil

DIRECTIONS:

• Preheat the oven to 350ºF.
• Place the chicken in a medium bowl or large resealable bag and pour the Greek dressing over the top. Marinate the chicken on the countertop for 20 minutes. (Any longer and the lemon juice will start to break down or “cook” the chicken.)
• In a medium bowl, combine the bell pepper, tomatoes, capers, parsley, salt, black pepper, and feta.
• In a 12-inch cast-iron or other oven-safe skillet, melt the butter with the olive oil over medium-high heat. Remove the chicken from the marinade and let any excess marinade drip back into the bag. Place the chicken top-side down in the skillet and sear for 4 to 6 minutes. Turn the chicken over and divide the pepper and feta mixture over the top. Slide the skillet into the oven. Bake for 15 to 18 minutes, or until the chicken is cooked through. Carefully transfer the chicken to a platter and let it rest for 5 to 6 minutes before serving.

MAKE IT A MEAL

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