Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese

The MRI went well today and I look forward to hearing what is going on with my back and what steps I need to take to heal and be pain free. Since I am not able to cook new recipes right now I decided to re-visit some of my old favorites.  I hope to be back to cooking and photographing new recipes soon!

Originally posted: June 3, 2010:

I love the combination of flavors and textures in this dish… the tomatoes and caramelized onions are sweet while the feta is a bit salty and they taste terrific over chicken. Topping the whole dish off with a bit of balsamic vinegar just completes it perfectly. This healthy and delicious recipe was a big hit with my entire family. This chicken paired nicely with the Roasted Asparagus with Browned Butter, Soy, and Balsamic Sauce.

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized – about 15-20 minutes. Season with sea salt, to taste

In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.

In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!

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Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese

Yield: 2-4

Prep Time: 10 min.

Cook Time: 35 min.

Total Time: 45 min.

Ingredients:

1/2 sweet yellow onion, sliced thinly
2 cloves of garlic, minced
2 tbsp olive oil, divided
2 boneless, skinless chicken breasts
1 cup of red grape tomatoes
Sea salt and fresh cracked pepper
Garlic powder, to taste
2 tbsp fresh basil, chopped
2 tsp balsamic vinegar
2-3 tbsp of feta cheese

Directions:

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions then saute, stirring often, until golden brown and caramelized - about 15-20 minutes. Season with sea salt, to taste

In large grill pan, heat the other tablespoon of olive oil over medium high heat and season the chicken breasts with sea salt, freshly cracked pepper, and garlic powder, to taste. Make sure pan is nice and hot before adding the chicken. Cook for 5-6 minutes before turning over. Cook for additional 3-4 minutes to desired degree of doneness. Remove from heat to a serving platter. Make sure to let the chicken rest for 3-5 minutes before slicing so it stays nice and juicy. Slice into thin strips at an angle once it has rested.

In the same skillet as the onions, add the grape tomatoes then season with sea salt and freshly cracked pepper, to taste. Cook for 3-4 minutes until the tomatoes are soft. Add the caramelized onions and minced garlic, stirring frequently for 60 seconds. Pour the tomatoes and onions on top of the sliced chicken, drizzle with balsamic vinegar. Top with feta cheese and fresh basil. Enjoy!

Recipe and photos by For the Love of Cooking.net

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18 Responses to “Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese”

  1. 1

    Diane — January 25, 2013 @ 12:25 am

    Hope that you soon have all the answers for your back. Nothing worse than back pain. It is good that you can at least keep in touch with us even if you cannot take photos and cook new things. This recipe sounds good. Take care Diane

    [Reply]

  2. 2

    Carmen Rosa — January 25, 2013 @ 2:51 am

    Hi Pam,
    Amazing recipe. It look so fresh, clean and delicious!
    I hope you are better soon
    Cheers, from Spain

    [Reply]

  3. 3

    Lia — January 25, 2013 @ 3:58 am

    Hi PAm,
    Fantastic combination of Mediterranean flavours and spectacular dish!!
    Cheers,
    Lia.

    [Reply]

  4. 4

    Joanne — January 25, 2013 @ 7:44 am

    Fingers crossed that the MRI will be informative!!
    This may be an oldie but it’s definitely a goodie. :P

    [Reply]

  5. 5

    Rhonda (@diningalone) — January 25, 2013 @ 9:42 am

    Have a great weekend!

    [Reply]

  6. 6

    Chicken Breasts with Tomatoes, Caramelized Onions, and Feta Cheese | My Best Cookbook — January 25, 2013 @ 9:43 am

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  7. 7

    Chung-Ah | Damn Delicious — January 25, 2013 @ 10:31 am

    Glad the MRI went well! Oh and this dish is just amazing. Love the flavors and textures in this!

    [Reply]

  8. 8

    Larry — January 25, 2013 @ 10:59 am

    Sounds delicious Pam and your presentation looks awesome – I wish I could dump tomatoes on a piece of chicken and have them look so good :-) . Hope the back is well soon.

    [Reply]

  9. 9

    gloria — January 25, 2013 @ 11:00 am

    O love these little tomatos, look delicious, how you feel Pam??
    Hope ypu have a nice weekend!

    [Reply]

  10. 10

    teresa — January 25, 2013 @ 12:49 pm

    fingers crossed for good news and a quick recovery!

    [Reply]

  11. 11

    Peggy Recker — January 25, 2013 @ 1:35 pm

    Another great chicken recipe. I’ve been passing some of these along to where Norm lives.

    [Reply]

  12. 12

    Angie@Angie's Recipes — January 25, 2013 @ 9:48 pm

    This is a stunner! I am glad that you revisited it.
    Glad to hear that MRI went well and finger crossed for good news!
    Have a relaxing weekend, Pam!
    Angie

    [Reply]

  13. 13

    Cathy at Wives with Knives — January 26, 2013 @ 7:22 am

    Just stopping by to say “hi”, Pam. I hope you are back to your usual routine very soon. I don’t think I’ve told you that I won’t be working at the farmer’s market this coming summer. We have to get together for coffee one of these days.

    [Reply]

  14. 14

    Laura — January 26, 2013 @ 6:16 pm

    OMG this was great, really liked it, slightly changed the preparation and diced the tomatoes, also I did not use any basil. Best ever and will make it again for sure.

    [Reply]

  15. 15

    Karen (Back Road Journal) — January 27, 2013 @ 6:43 am

    Hope you get answers soon and that your pain can be eliminated. Your chicken looks delicious and reminds me of summer and fresh tomatoes from the garden.

    [Reply]

  16. 16

    vanillasugarblog — January 27, 2013 @ 9:02 am

    don’t you hate the waiting?
    ugh.
    whatever the outcome good or bad, don’t let it be the final say; remember back pain can be healed/managed with yoga, acupuncture, swimming, etc…
    i’ve done a lot of get mine to be better than what it used to be, and it used to be bad. I refuse to let a doctor give me a final judgement. (unless of course it’s life threatening!)
    stay positive!
    think positive!

    [Reply]

  17. 17

    Alissa — January 28, 2013 @ 3:36 pm

    Oh my goodness.. this looks beautiful and I’m sure tastes delicious… I think it might be tomorrow’s dinner since I actually have feta in the fridge and tomatoes! I can’t wait to try it!

    [Reply]

  18. 18

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