Under 30 Minutes Despite My Mistakes {Gremolata Seared Chicken}

Another under 30 minute dish this week.  Did you miss last week's?

Considering the hijinks I pulled with this recipe, it's a wonder I was able to get it on the table in under 30.  The credit goes to Donna Hay's recipe for Gremolata Seared Chicken rather than my kitchen aptitude.

My aptitude was very poor that day.

Many styles of gremolata exist.  The one I make most often involves garlic, lemon, parsley, and bread crumbs.  Donna Hay's uses capers, lemon, and parsley.

I like gremolata--it gives a fresh burst to whatever dish it's sprinkled over.

 

But I didn't really (meaning not at all) read the recipe.  I made sure I had the ingredients (mostly) and that was my preparation.

The jar of capers I had in the fridge held roughly 1 teaspoon.  Not the 2 tablespoons I needed.
I did have a full jar of olives.  They're green like capers.  Salty like capers.  Close enough for me.

Seconds before slapping the chicken in the skillet I decided to read the recipe.

Sometimes there really is something to a recipe's title.  That fresh gremolata doesn't get sprinkled on top of cooked chicken.  Gremolata is sprinkled (I pressed it) onto chicken breasts and the whole dang thing is seared.

Lightbulb moment.

Even with my horrible focus, I had this made in about 20 minutes.  (Note: I did halve the chicken breasts lengthwise because they were thick.)

Review:  Easy, simple, and a new take on using gremolata.  Would pair with many sides like a simple salad (which is what we had), roasted potatoes, roasted broccoli, or green beans.  Definitely a recipe to keep in mind for a rushed night

or whenever my next bonehead mood strikes.


          

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Gremolata Seared Chicken
adapted from Donna Hay's Off the Shelf

1 heaping tsp chopped capers
2 Tbsp chopped green olives
1/2 cup Italian parsley
1 Tbsp lemon zest
black pepper

olive oil
3 chicken breasts, sliced in half lengthwise

On a cutting board, place the parsley, lemon zest, and black pepper over the chopped capers and olives.  Finely chop the mixture.

Add a drizzle of olive oil to a nonstick skillet placed over medium heat.  Press the gremolata into each side of the chicken breast halves.  When the oil is hot, add the chicken to the skillet and cook for about 5 minutes, or until the first side turns golden.  Flip the chicken and continue cooking another 5 minutes or until chicken reaches 165F.