Week 3 Recipes

WEEK 3

Sautéed Chicken with Tomatoes, Olives, And Feta
(from Sarah Stapley)
6 Boneless Skinless Chicken Breasts
30 Pitted Kalamata Olives, Cut
1/2 Tbl Olive Oil -Lengthwise Into Slivers
1/3 Cup Fresh Lemon Juice
16 Grape Tomatoes, Quartered
8 Tsp Fresh Oregano, Chopped -Lengthwise
2 Clove Garlic, Minced
1/2 Cup Feta Cheese, Crumbled

1. Score top of chicken breasts with sharp knife; place in large glass baking dish.
2. Whisk ½ cup oil, lemon juice, 6 teaspoons oregano, and garlic in a small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing over chicken; turn chicken to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally.
3. Toss olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl.
4. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side. Transfer to platter; season to taste with salt and pepper.
5. Spoon tomato mixture onto chicken and serve.


Asian Flank Steak
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33264,00.html
Sesame Soy Veggies
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33265,00.html


Pesto Sandwiches
Artisan Bread Bacon, Cooked
Basil Pesto Swiss Cheese
Toast the bread, then top with pesto, bacon and Swiss. Broil to melt the cheese, if desired.

Apricot Chicken

1 Lipton Onion Soup mix
1 Cup Apricot Jam
1 Cup Catalina Dressing (you can use the light or non-fat variations)
4-6 Chicken Breasts
Mix together and pour over chicken breasts. Cook at 350. Cover with foil and bake for 20 minutes, uncover and bake for 20 more minutes. Serve over white rice.