I love sundried tomatoes. Not the all dried out version. No I have a thing for the half dried tomatoes who bath in oil. I know it probably is not healthy. Its not good for your figure… but it is delicious as hell. So for once I just don’t care. Normally I serve these tomatoes with a little aperitif, but to make it all a little healthier I made them into a lovely marinade.
These lovely marinated chicken breast are very quick to make and taste very Mediterranean.
I served them with twice baked potatoes and some feta. I just love feta and I love potatoes, so why not combine them into this lovely dish!
INGREDIENTS FOR THE CHICKEN BREASTS
2 chicken breasts
12 half sundried tomatoes
6 leaves of basil
1 clove of garlic
350 grams of tomato coulisse
250 mls of olive oil
INGREDIENTS FOR THE TWICE BAKED POTATOES
6 medium potatoes
200 grams of crumbled feta cheese and an extra 50 grams
2 teaspoons of finely chopped rosemary
2 teaspoons of finely chopped thyme
2 teaspoons of finely chopped sage
Salt and pepper
For the chicken breasts
Lets start of with the lovely chicken breasts. This is a really fast and easy marinate that you can use for any kind of meat. I just love it with chicken. The tenderness of the chicken goes wonderful with the sweetness of the tomatoes. But enough chit chat start chopping those sundried tomatoes and the basil leaves in rough pieces. When your done, do the some to the onion and the garlic.
Now take a large, deep plate or a large bowl and combine the chopped ingredients. Now add the tomato coulisse and the olive oil. Whisk it all together till everything is nicely combined.
Now take your chicken breasts and here comes the nice part…. Bash them with something heavy till they are nicely thin. Think about your bad day at work, about your husband loosing his socks for the seventh time this week, about your kids who never clean up their toys, about the dog who jumped on your pretty white dress with his dirty pawls. Anyone let the anger flow and just bash those chicken breast!
When the chicken breasts are nice and thin, you just toss them into the marinate, cover it up and place it for at least 2 hours in the fridge.
Now heat a pan (even more lovely is a grill or a grill pan!) without adding any more oil or butter. Now take the chicken breast out of the marinate and fry them for about 2,5 minutes at each side.
FOR THE TWICE BAKED POTATOES
Preheat the oven at 180 degrees. Now scrub the potatoes and poke some holes in them with a fork. Isn’t this a lovely aggressive diner?
Now place the potatoes hole side up on a baking sheet and drizzle them with 3 tablespoons of olive oil and some sea salt. Now bake them for about 50 minutes in the oven. The potatoes are ready when you can insert a fork easily into the crispy skin of the potato.
Now remove the potatoes from the oven and let them cool for about 10 minutes. Slice the potatoes in halve in length and scoop out that lovely, fluffy flesh into a bowl. Keep the skins on the side.
Now add 200 grams of crumbled feta cheese, the finely chopped herbs and some salt and pepper to the potato flesh. Mix this together into a creamy mixture and fill the potato skins with it. Top this of with the remaining feta cheese, some salt and pepper and return this to the oven for another 15 minutes.